Individual Spiced Chocolate Cakes

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   1. Preheat the oven to 400u00b0F (200u00b0C).

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   2. Butter six heatproof coffee or custard cups. Dust the insides with sugar and tap out any excess.

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   3. In a medium-sized bowl, melt the chocolate and butter over a pan of simmering water, stirring until smooth. Remove from heat and stir in half of the sugar, then the yolks. Then mix in the vanilla, brandy, and spices.

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   4. In a clean, dry bowl, whip the egg whites until fairly stiff. Beat in the sugar, and whisk until the whites form soft, droopy peaks.

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   5. Fold one-third of the egg whites into the chocolate mixture, then fold in the remainder, just until incorporated. Don't overfold.

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   6. Divide the batter into the prepared cups.

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   7. Bake the cakes for 10 to 12 minutes, just until the tops feel firm. Once done, remove the cakes from oven and cool for a minute before serving.

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   Serving: If you wish, unmold the cakes onto plates for serving, or serve as is. Top with a scoop of ice cream, sorbet, or a dollop of whipped cream, to which you can also add a touch of korean chili pepper.

* Per serving · 4 servings · Values may vary.