Makes 8

14 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
1 tsp. ground cinnamon
6 large eggs
6 large egg yolks
2 tsp. vanilla extract
3 cups powdered sugar
1 cup flour
Additional powdered sugar

Generously butter 8 3/4-cup soufflé dishes. Stir chocolate, butter and cinnamon in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top. (Can be made a day ahead; keep covered and refrigerated.)

Preheat oven to 425 degrees. Bake cakes until batter has risen above dish; the top edges should be dark brown and the centers still soft and runny (about 15 minutes, 18 minutes for refrigerated batter.)
Run a small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using a hot pad, firmly (but gently) place a flat dessert dish on top of a cake and invert so the loosened cake comes out. Repeat with remaining cakes. Dust with powdered sugar. Serve with ice cream or crème fraiche if desired.
(Louise Fiszer)