2 tablespoons unsweetened cocoa powder
1/4 cup sugar
2 ounces (4 tbsp) bittersweet (not unsweetened) or semisweet chocolate (chopped bulk chocolate or use chocolate chips)
1/4 cup (1/2 stick) unsalted butter
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
Spices (optional -- cinnamon, ginger, cayanne, mace all work)
Real vanilla bean ice cream (optional)
Butter and dust with sugar two 3/4-cup ramekins or custard cups.
Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny, about 18 minutes.
Cut around cakes to loosen; turn out onto plates. Sift powdered sugar over; garnish with mint and serve with ice cream if you'd like.