Mexican Molten Chocolate Cakes

• 1/4 cup (4 tablespoons) unsalted butter, plus more for greasing
• 5 ounces bittersweet (non-sweetened) or semisweet chocolate, chopped
• 1 tablespoon mescal
• 2 large eggs
• 2 large egg yolks
• 5 tablespoons sugar
• 1 teaspoon pomegranate molasses
• 1 1/2 teaspoons canela or Mexican cinnamon
• Large pinch salt
• 1 tablespoon all-purpose flour
• 1/2 cup chilled whipping cream

1. Preheat the oven to 400 degrees F.
2. Generously butter four 3/4-cup souffle dishes or custard cups.
3. Arrange on a baking sheet.
4. Stir the chocolate and butter in heavy small saucepan over low heat until smooth.
5. Remove from the heat; stir in the mescal.
6. Cool 10 minutes, stirring occasionally.
7. Using an electric mixer, beat the eggs, yolks, 4 tablespoons sugar, molasses, 1 teaspoon canela powder and salt in medium bowl until very thick ribbons fall when beaters are lifted, about 6 minutes.
8. Sift the flour over the batter; fold in the flour.
9. Fold in the chocolate mixture.
10. Divide the batter among the prepared dishes, filling completely.
11. (Can be made 1 day ahead.
12. Cover loosely; refrigerate.
13. Let stand at room temperature 30 minutes before baking.)
14. Bake the cakes until the tops are puffed and dry and a tester inserted into the center comes out with moist batter still attached, about 15 minutes.
15. Cool the cakes 5 minutes.
16. Beat the cream, the remaining 1 tablespoon sugar and the remaining 1/2 teaspoon canela powder in small bowl until firm peaks form.
17. Top the cakes with the whipped cream and serve warm.

unsalted butter, bittersweet, mescal, eggs, egg yolks, sugar, pomegranate molasses, canela, salt, flour, chilled whipping cream

Taken from www.foodnetwork.com/recipes/aaron-sanchez/mexican-molten-chocolate-cakes-recipe.html (may not work)