¾ cup of butter and a little extra for buttering the ramekins (8-10, 5- to 6-ounce ramekins)
4 tablespoons flour and a little extra for dusting
1 cup of good quality bittersweet chocolate, chopped
3 whole eggs
2 egg yolks
1/3 cup light brown sugar
1 teaspoon good vanilla extract
1 teaspoon finely ground espresso beans
¼ teaspoon salt
¼ teaspoon finely ground cinnamon
¼ teaspoon finely ground cardamom
Pinch of grated nutmeg
4 tablespoons of all-purpose flour
Butter well the eight to 10 ramekins and lightly dust with a little flour.
Preheat your oven to 450 degrees Fahrenheit.
Melt the butter in a bowl over a bath of hot water. Add the chocolate and allow the chocolate to melt and combine with the butter until silky smooth and no lumps remain. Remove from heat.
In a separate bowl, whisk up the egg and egg yolks, the vanilla, brown sugar and salt using a mixer for four to five minutes until pale and lightly aerated.
Next, add the melted chocolate and butter mixture to the egg mixture followed by the sieved flour and cinnamon, cardamom, nutmeg and espresso beans. Work these ingredients into a batter using a rubber spatula.
Next, spoon the batter into the ramekin dishes and fill to just below the rim.
Bake in a preheated oven for approximately eight to 10 minutes. Remove from the oven and allow to rest for one minute before turning out onto your serving dishes. It is important not to overcook this dish otherwise you will lose the runny gooey center that is so important.
Note – you can serve this dish with a scoop of vanilla ice cream, whipped cream, clotted cream, poached figs and any or all of the above. Dust it with a bit of powdered sugar and cinnamon with a fresh piece of mint. You can make this batter ahead of time, fill your ramekin and place in the fridge for several hours. Just remember to remove them from the fridge for 20-30 minutes to come back to room temp before baking.