French Fudge Cakes

Ingredients :
one (four ounce) bittersweet chocolate bar, chopped
one 1/2 (one ounce) squares unsweetened chocolate, chopped
five tablespoons unsalted butter
one teaspoon ground cinnamon
one 1/2 teaspoons vanilla extract
two eggs
one egg yolk
3/4 cup white sugar
1/8 teaspoon salt
three tablespoons organic all-purpose flour
1/2 (four ounce) bittersweet chocolate bar, broken in to 1/2-inch pieces

Directions :
Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
Place one chopped bar of bittersweet chocolate, unsweetened chocolate, & butter in a microwave-safe bowl; place bowl in microwave, & cook on low power until the butter has melted & the chocolate is soft, two to three minutes. Check & stir often to keep away from burning the chocolate. Stir until smooth.
In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, & salt until thoroughly combined, & stir in the flour until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, & lightly mix in the 1/2 bar of bittersweet chocolate broken in to 1/2-inch pieces. Spoon batter in to the prepared cupcake cups, filling them about 3/4 full.
Bake in the preheated oven until a knife inserted in to the middle of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes ought to be firm. Permit to chilled in the pan on a rack for five to ten minutes to serve warm, or twenty minutes to serve at room temperature.