The batter can be made any time during the day and kept in the fridge until an hour before you are ready to bake. To make the batter, the first thing we are going to do is set up a double boiler. A double boiler is a medium saucepan filled with a couple of inches of simmering water. Then place a heat-proof bowl in the pot. You want to use a bowl that is small enough to slightly sink into the pot, but it should be 2-3 inches above the simmering water. You also don’t want to choose a bowl that’s so big it just balances precariously on top. The idea here is that we want to heat the bowl with steam.

Once your double boiler is ready to go, add the butter and chocolate to the bowl until melted. Whisk this melted mixture until smooth.

In a separate bowl beat the eggs, egg yolks, sugar, salt, cinnamon, and red chile vigorously with a large whisk, or at high speed with an electric mixer until the mixture is thick and pale. Turn off the heat, carefully remove the bowl from the double boiler and fold the egg mixture into the chocolate mixture, along with the flour.

The batter should be baked right away, or if made ahead of time, brought to room temperature before baking. They only take around 12 minutes to bake, so you will want to throw these in the oven towards the end of a meal.

Preheat the oven to 450 F. Prepare 4, 6 oz. oven-proof ramekins by spreading butter on the inside of each and dusting with flour. Tap out any excess flour. Set the prepared ramekins on a baking sheet. Spoon the batter evening between the four ramekins and bake for around 12 minutes, or until you see the sides of the cake start to firm up, but the centers still look soft. Let them cool for a minute and cover each one with an inverted dessert plate. Carefully turn them over, let them stand for 15 seconds and unmold them. Serve with fruit, whipped cream, or ice cream on the side.