Method

Preheat the oven to 205 degrees C. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon  sugar.

Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, icing' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.

Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with icing' sugar.

Photograph by Gentl & Hyers

Recipe courtesy of The Neelys' for Food Network Magazine