Cook'n is the best selling recipe organizer

Ingredients:

1 1/4 cups semi-sweet chocolate chips
10 tablespoons butter
1/2 teaspoon cardamon, (optional)
1/2 teaspoon cinnamon
1/2 teaspoon coriander (optional)
1/4 teaspoon cloves
6 large eggs
6 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1/2 cup flour

Melt chocolate, butter and spices over low heat, stirring until smooth. Cool slightly. Whisk eggs, yolks and vanilla in large bowl to blend. Stir in powdered sugar, then chocolate mixture and then flour. Pour into well-greased cupcake pan, filling to top. Bake at 425°F for 10 minutes. Batter should rise slightly above pan, top edges turn dark brown and centers are soft and runny. Run small knife around cakes to loosen. Let rest 5 minutes. Place cookie sheet atop muffin tin and invert to remove cakes. Place on individual plates and serve with vanilla ice cream.

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