Mexican Molten Chocolate Cakes

1/4 cup (4 Tbsp) unsalted butter, plus more for greasing - 5 ounces bittersweet (non-sweetened) or semisweet chocolate, chopped - 1 Tbsp mescal - 2 large eggs - 2 large egg yolks - 5 Tbsp sugar - 1 Tsp pomegranate molasses - 1 1/2 Tsp canela or Mexican cinnamon - Large pinch salt - 1 Tbsp all-purpose flour - 1/2 cup chilled whipping cream

Preheat the oven to 400ºF (205ºC).
Generously butter four 3/4-cup souffle dishes or custard cups. Arrange on a baking sheet. Stir the chocolate and butter in heavy small saucepan over low heat until smooth. Remove from the heat; stir in the mescal. Cool 10 minutes, stirring occasionally. Using an electric mixer, beat the eggs, yolks, 4 Tbsp sugar, molasses, 1 Tsp canela powder and salt in medium bowl until very thick ribbons fall when beaters are lifted, about 6 minutes. Sift the flour over the batter; fold in the flour. Fold in the chocolate mixture. Divide the batter among the prepared dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.) Bake the cakes until the tops are puffed and dry and a tester inserted into the centre comes out with moist batter still attached, about 15 minutes. Cool the cakes 5 minutes. Beat the cream, the remaining 1 Tbsp sugar and the remaining 1/2 Tsp canela powder in small bowl until firm peaks form. Top there cakes with the whipped cream and serve warm.