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1
Butter six 4 1/2-inch-diameter tartlet pans with 3/4-inch-high sides and removable bottoms.
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2
Place tartlet pans on baking sheet.
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3
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth.
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4
Remove from heat.
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5
Add espresso powder and salt; stir to blend well.
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6
Cool to lukewarm, stirring occasionally.
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7
Using electric mixer, beat egg yolks, all but 1 tablespoon sugar, vanilla and cinnamon in large bowl until mixture is pale yellow and thick, about 5 minutes.
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8
Fold 1/4 of egg mixture into chocolate mixture.
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9
Fold chocolate mixture into remaining egg mixture.
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10
Beat egg whites in another large bowl until soft peaks form.
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11
Add 1 tablespoon sugar; beat just until firm peaks form.
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12
Fold into chocolate mixture.
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13
Divide batter among prepared pans.
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14
Cover; chill at least 1 hour and up to 4 hours.
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15
Beat cream in large bowl until soft peaks form.
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16
(Whipped cream can be made 4 hours ahead.
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17
Cover and refrigerate.)
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18
Position rack in center of oven and preheat to 400F.
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19
Bake cakes until edges are set and centers are still soft, about 11 minutes.
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20
Cool on racks 2 minutes.
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21
Run knife around pan sides to loosen cakes.
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22
Remove pan sides.
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23
Transfer cakes to plates.
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24
Top each cake with dollop of whipped cream.
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25
Garnish with raspberries and mint, if desired.
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26
Serve cakes warm.
