Winter-Spiced Molten Chocolate Cakes

This is a fantastic recipe from Epicurious.com. Their version is fussier with crystallized ginger and rum-ginger ice cream, but I've cut it out the fuss in favor of pure chocolate. Because this recipe serves eight, I have always cut it in half and made it for four. It's a very rich dessert and one portion could easily be shared. I'd like to find a way to use smaller-sized ramekins and decrease portion sizes, but I'm concerned that I might accidentally take the "molten" out of the molten cake. Enjoy!

Ingredients

14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour


Preparation

Generously butter eight 3/4-cup ramekins. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate. This is a fantastic tip!)

Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar if desired and serve with vanilla ice cream.