Preheat oven to 400 degrees. Generously butter four 6-8oz. ramekins and sprinkle each with the granulated sugar until coated on bottom and sides. This will allow the cakes to easily release.
In a saucepan over low heat, combine butter, chocolate, cinnamon, cayenne, and nutmeg until melted and smooth, stirring frequently. Allow to cool slightly.
In a medium bowl, whisk flour and powdered sugar together. Whisk in the eggs, egg yolks, vanilla and almond extracts until creamy. Slowly whisk in the slightly cooled chocolate mixture until smooth and combined.
Divide batter into the prepared ramekins. Bake for 14-16 minutes until edges are stiff and darken. Remove from oven and let cool for 5 minutes. Loosen edges with a small knife, and flip over onto serving plates while warm. Dust with powdered sugar and best served with vanilla ice cream!
You can refrigerate and re-heat in microwave, but the centers may be less gooey after microwaved.
I love to serve with a side of berries, and AWLAYS vanilla bean ice cream.