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1
Put oven rack in middle position and preheat oven to 350F.
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2
Butter 2 oven-safe bowls or ramekins.
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3
Melt chocolate and butter in heavy saucepan over very low heat, stirring until smooth.
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4
Remove bowl from heat and cool, stirring occasionally, 5 minutes.
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5
Whisk in egg yolk, salt, and ground cinnamon until combined.
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6
Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks.
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7
Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks.
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8
Whisk about one fourth of white into chocolate mixture to lighten, then fold remaining white gently but thoroughly.
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9
Divide batter between bowls or ramekins.
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10
Cover each bowl with small squares of foil and crimp foil tightly around rim.
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11
Place a baking dish in oven and pour hot water (easiest with a teakettle) into dish.
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12
Carefully place ramekins into baking dish.
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13
Make sure foil is above water.
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14
Bake until puddings are set, about 30 minutes.
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15
The desserts will be slightly gooey to the touch.
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16
Transfer bowls to a rack and cool puddings, uncovered, about 1 hour.
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17
Just before serving, unmold puddings into serving bowls or onto a plate.
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18
First, unmold desserts by taking a knife and running it along the edge of the ramekin.
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19
Second, place ramekins into a bowl with hot water for about 15 seconds.
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20
Turn ramekin upside down and tap bottom.
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21
Top each pudding serving with 2 tablespoons of cajeta and 2 tablespoons of chopped pecans that have been toasted.
