• Grease ramekins well using butter or brushed oil. Set aside.
• Preheat oven to 425° F.

Chocolate Syrup (optional)

• In small pan, dissolve sugar and chocolate into water and heat to almost boiling. Refrigerate.

Chocolate-chili mix

• Reconstitute pepper before using: heat water to boil, remove from heat, set pepper in water, and soak about 20 minutes. De-seed and finely dice or grind it.
• Chop chocolate and butter into pieces.
  
• Combine pepper, butter and chocolate in pan to melt. If available, use a double boiler.
  
• Keep heat as low as possible. For double boiler method, ensure you have an adequate amount of water in the bottom pot.
• Stir often until melted through. Watch carefully to avoid burning chocolate.

Cake batter

• In separate bowl, beat egg and egg yolk until frothy.
• Add sweetener, vanilla, and sea salt to eggs. Blend well. Set aside.
  
• In separate bowl, blend flour and cinnamon. Set aside.
• Once chocolate is melted, carefully add to eggs, beating as you add to avoiding cooking egg.
  
• Once this mixture is well blended, fold in flour mixture by hand.

Bake

• Spoon cake batter into greased ramekins.
  
• Place ramekins on a baking sheet and place in oven.
• Bake about 5 to 8 minutes, until outside of cake is done and center is still depressed.
• Remove from oven.

Plate dessert

• Invert a dessert place over the ramekin and turn over onto plate. Carefully displace from ramekin.
• Drizzle chocolate syrup over cake and sprinkle with powdered sugar or cocoa powder as desired.