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Ingredients

• Servings: 10
• 9 ounces Bittersweet Chocolate at least 60%; divided (Not 'Dark' as this contains milk.. Should be labeled as 'Bittersweet')
• 10 TB unsalted butter, cut into cubes, plus a little more for ramekins
• 3 large eggs
• 3 large egg yolks
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 5 tablespoons AP flour; sifted after measuring
• 1/2 Mexican Vanilla bean; seeds scraped and added to batter
• 1/4 tsp Ancho Chili powder (You can use Chipotle or Cayenne as well)
• 1/2 tsp Ceylon (real) Cinnamon (Korintje, Saigon and Chinese Cassia are too strong and have no citrus/floral backbone)
• 1 1/2 tsp Raw Wild Honey
• Powdered sugar, for decorating

Description

At The Time Of The Spanish Discovery Of The Chocolate In The New World The X Was Used To Denote The 'sh' Sound Of The Aztecs Not The Current Jota Or J Sounds As In Don Juan, Ergo Xocoatl Is Pronounced..

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