Mexican Molten Chocolate Cakes

Directions

1. 1
   Preheat the oven to 400 degrees F.
2. 2
   Generously butter four 3/4-cup souffle dishes or custard cups.
3. 3
   Arrange on a baking sheet.
4. 4
   Stir the chocolate and butter in heavy small saucepan over low heat until smooth.
5. 5
   Remove from the heat; stir in the mescal.
6. 6
   Cool 10 minutes, stirring occasionally.
7. 7
   Using an electric mixer, beat the eggs, yolks, 4 tablespoons sugar, molasses, 1 teaspoon canela powder and salt in medium bowl until very thick ribbons fall when beaters are lifted, about 6 minutes.
8. 8
   Sift the flour over the batter; fold in the flour.
9. 9
   Fold in the chocolate mixture.
10. 10
    Divide the batter among the prepared dishes, filling completely.
11. 11
    (Can be made 1 day ahead.
12. 12
    Cover loosely; refrigerate.
13. 13
    Let stand at room temperature 30 minutes before baking.)
14. 14
    Bake the cakes until the tops are puffed and dry and a tester inserted into the center comes out with moist batter still attached, about 15 minutes.
15. 15
    Cool the cakes 5 minutes.
16. 16
    Beat the cream, the remaining 1 tablespoon sugar and the remaining 1/2 teaspoon canela powder in small bowl until firm peaks form.
17. 17
    Top the cakes with the whipped cream and serve warm.