• Servings: 10
• 9 ounces Bittersweet Chocolate at least 60%; divided (Not "Dark" as this contains milk.. Should be labeled as "Bittersweet")
• 10 TB unsalted butter, cut into cubes, plus a little more for ramekins
• 3 large eggs
• 3 large egg yolks
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 5 tablespoons AP flour; sifted after measuring
• 1/2 Mexican Vanilla bean; seeds scraped and added to batter
• 1/4 tsp Ancho Chili powder (You can use Chipotle or Cayenne as well)
• 1/2 tsp Ceylon (real) Cinnamon (Korintje, Saigon and Chinese Cassia are too strong and have no citrus/floral backbone)
• 1 1/2 tsp Raw Wild Honey
• Powdered sugar, for decorating

1. Preheat oven to 325 degrees F.
2. Line the bottom of the 6 - 6oz ramekins with circles of buttered parchment paper. (Or use a muffin tin with removable bottoms like a tart pan)
3. Melt butter in a 2 quart saucepan over medium heat.
4. Add 6 oz of the chocolate, broken into pieces and stir until melted and smooth.
5. Remove from heat and set aside to cool slightly,
6. In a stand mixer with a whisk attachment beat the eggs with sugar, chili powder, vanilla bean and salt. Starting on low sp[eed for the first 3 minutes, then increasing to high.
7. Beat the mixture until it is pale in color and begins to thicken. (this can take as long as 7 minutes)
8. Reduce the speed to low and add the sifted flour a little at a time.
9. Add the chocolate mixture to the egg/flour mixture and continue whisking until thick and glossy brown. (about 4 minute)
10. Fill each prepared ramekin about half way.
11. Divide the remaining 3 oz chocolate between the ramekins, placing it in the center of each one.
12. Drizzle 1/4 tsp Wild honey over the broken chocolate in each ramekin.
13. Top off each ramekin by dividing the remaining batter between them.
14. Place ramekins on a rimmed baking sheet to prevent possible spillage
15. Bake for 12 minutes or until edges are set, but the center is still jiggly, like a cheese cake or a pumpkin pie.
16. Remove from oven and let cool about 4 minutes � If you let them cool too much the center will set into a gel instead of a liquid.
17. Carefully run a small offset spatula around the edges to loosen and invert each cake onto a dessert plate, peel of the parchment circle.
18. Dust with powdered sugar and few raspberries or some candied orange peel or orange slices, if desired.

At the time of the Spanish discovery of the Chocolate in the new world the X was used to denote the "sh" sound of the Aztecs not the current jota or J sounds as in Don Juan, ergo xocoatl is pronounced as "show-koe-at-l" This is basically a Chocolate Lava Cake using the ingredients ancient Mayans incorporated into their Xocoatl drink. I have this obsession with spicy chocolate lately... Aside from this, I am extremely fond of Lemon and Black pepper with my 72% Bitter Chocolate.