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1
Over a double boiler, melt your chocolate. Once melted, remove from the heat and allow to cool slightly.
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2
Preheat your oven to 425 F.
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3
Rub the inside of 2 ramekins with butter.
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4
In the bowl of your mixer, cream the butter and brown sugar.
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5
Add the eggs.
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6
Once combined, add the flour, salt, cinnamon and pumpkin.
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7
When all is mixed well, add a small amount of the melted chocolate, just so that the eggs won't be shocked by the warm chocolate therefore they won't cook.
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8
Once the chocolate has been mixed well with the batter, slowly stream in the rest of your chocolate. Mix until just combined.
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9
Pour the batter evenly into the 2 ramekins, they should not be filled any higher than 3/4 of the way.
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10
Place on a sheet pan and put in the oven; bake for 12 minutes, the cake will just start to pull away from the sides of the ramekin.
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11
Remove from the oven, allow to cool for just a couple of minutes
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12
The center is slightly molten, and will become extra rich and fudgy the more that it cools! You may either eat right out of the dish, or invert onto another place, dust with confectioner's sugar, add a little bit of whipped cream, and enjoy!
