Hot and Spicy Chocolate Cakes

Ingredients

• 8 ounces bittersweet chocolate chips or 8 ounces chocolate, chopped
• 8 ounces unsalted butter, cut into 8 pieces
• 1/4 cup jarred mole
• 3/4 cup packed brown sugar
• 2 teaspoons espresso powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract
• Salt
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1 cup heavy cream, chilled, optional
• 3 tablespoons Kahlúa, optional
• 2 tablespoons toasted plain or black sesame seeds, optional

Directions

1. Heat the oven to 375 degrees F, with a rack set in the center. Coat a 12-cup muffin tin with baking spray.
2. In a medium bowl, combine the chocolate, butter, and mole, then microwave for 1 to 2 minutes, pausing every 20 seconds to stir until smooth. Mix in the sugar, espresso powder, cinnamon, vanilla, and 1/4 teaspoon salt. Scrape the mixture into the bowl of a stand mixer, or into a large bowl if you are using a hand mixer.
3. Add the flour and mix on medium-low speed until it disappears into the batter, about 30 seconds. Turn the mixer to medium. Beat in the eggs one at a time, mixing well after each egg goes in. Raise the speed to high and beat until the batter looks creamy and a bit lighter, about 1 minute. Cover the bowl with plastic wrap and chill the batter for at least 30 minutes and up to 24 hours.
4. Spoon the batter evenly into the prepared muffin cups. Bake for 10 to 12 minutes, until the outsides look cake-like but the centers are still sunken and gooey. Move the tin to a cooling rack. With a small spoon, gently lift the cakes out of the tin and place them on plates. Serve warm with optional Kahlúa-spiked whipped cream and optional sesame seeds.
5. For the optional topping, whip the cream, Kahlúa, and a pinch of salt in a chilled bowl until soft peaks form, about 2 to 3 minutes.