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Parve
Easy
1 Hour, 10 Minutes
Diets 
Yield: 12 three-inch fluted molds or small ramekins.
1/2 cup (1 stick) parve margarine
1/2 cup plus 1 tablespoon Beleaves All-Purpose Flour , divided
1 tablespoon parve unsweetened cocoa
1 teaspoon Gefen Ground Cinnamon, plus 1/4 teaspoon for dusting pans
7 ounces parve semisweet or bittersweet chocolate, such as Geneve, chopped or broken into 1-inch pieces
pinch cayenne pepper
2 large eggs plus 2 yolks
1/2 cup sugar
Melt one tablespoon of the margarine and use a pastry brush to brush it around the inside of the 12 molds. Combine the one tablespoon of flour with the cocoa and 1/4 teaspoon cinnamon in a shallow bowl. Holding a mold over the bowl, spoon about one tablespoon of the flour, cocoa and cinnamon mixture into the mold. Tilt the mold all around and shake to cover all the sides. Tap the extra flour and cocoa back into the bowl. Repeat with the other 11 molds and place them on a jelly roll pan.
Place the chocolate and the remaining margarine in a heatproof bowl over boiling water to melt. While the chocolate and margarine are melting, mix the eggs, egg yolks, and sugar in a large bowl with an electric mixer on low speed until combined. Turn the speed up to high and beat for five minutes. The mixture will look creamy. Add the remaining 1/2 cup of flour and beat on low speed until just combined. Add the cinnamon and cayenne to the melted chocolate mixture. Gently whisk the melted chocolate mixture into the egg mixture until combined.
Divide the batter among the prepared molds, about 1/3 cup for each mold. Place in the refrigerator for 30 minutes or up to four hours.
Preheat the oven to 350 degrees Fahrenheit. Bake for nine to 10 minutes, or longer if needed; you just want the edges to look set, the center can still look unbaked. Let rest for one minute. Run a knife around the sides, and then turn over onto a plate to serve. Serve immediately, if possible. Store covered in the refrigerator for up to five days.
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