FLOURLESS CHOCOLATE CAKES WITH SEA SALT & PEACHES

I got this cake recipe from my new Michael Smith cookbook, but instead of using a muffin pan I used Epicure's Perfect Petite silicone mold. I served them with a sprinkle of sea salt, some ice cream, whipped cream, and fresh diced peaches. They were absolutely delicious!

8 oz. semi-sweet chocolate (recipe called for dark chocolate)
1/2 c. butter
4 eggs
1/2 c. sugar
1 tbsp. vanilla
2 tbsp. Epicure's Pure Cocoa
1 tsp. Epicure's Cinnamon
Garnishes: sea salt, peaches, whipped cream, and ice cream

In a double boiler, melt chocolate and butter. Remove from heat. In a separate bowl, whisk remaining ingredients together and then mix the egg mixture into the chocolate mixture. Grease the silicone mold with butter and sprinkle with sugar. Tap it over the sink to get rid of excess sugar, and then lay it on a baking sheet. Fill molds with chocolate batter and bake at 400 F for 10 minutes. Transfer the pan to a cooling rack (they should "fall" a bit while cooling), and after cakes are cooled gently pop them out of the molds. Serve with whipped cream and/or ice cream. A sprinkle of sea salt really goes well with this decadent chocolate cake.