1. Preheat oven to 325 degrees F and generously spray cups of a 12-cup muffin pan with cooking spray. Use a paper towel to make sure each cup is thoroughly coated. Sprinkle some cocoa powder in each cup and tap pan to dust bottoms and sides of each cup.
2. In a small bowl, whisk together 1/4 cup cocoa, cornstarch, cinnamon, cardamom, and cloves. Set aside.
3. Coarsely chop 2 bars of the chocolate. Place with oil in a glass or stainless steel bowl set over a pot of simmering water -,- make sure the bowl does not touch the water. Stir with a wooden spoon until completely combined. Remove from heat and stir in 1/3 cup of the sugar. Stir in egg yolks one at a time.
4. Place egg whites in a clean, dry bowl with a pinch of the salt. Using an electric mixer on medium speed, beat until soft peaks form, about 2 minutes. Add remaining 1/3 cup sugar and beat until the peaks are stiff and glossy.
5. Stir cocoa mixture into the melted chocolate. Once blended, gently fold in egg whites in four additions.
6. Evenly divide batter among the 12 muffin cups. Bake on the middle rack of the oven for 17 to 18 minutes. Surface and edges should be just set. Place on a rack to cool for at least 20 minutes before removing from pan. Cakes will fall as they cool.
7. While cakes cool, coarsely chop remaining chocolate bar and place in a glass or metal bowl set over a pot of simmering water. Melt just until smooth. To serve cakes, place on individual dessert plates and top with spoonfuls of melted chocolate. If desired, top with a sprinkle of salt or cinnamon and garnish with mint leaves.
Source: Hannaford fresh Magazine, January - February 2015