Preheat oven to 350°. Butter an 8x8 inch pan, or a 9 inch pie dish, or something approximating this size that can go in the oven.
Melt chocolate and butter in a rigged double boiler, placing a heat proof bowl over the top of a pot with 1-2 inches of simmering water (the water shouldn’t touch the bowl). Stir as it melts, ‘til it’s nice and smooth. Whisk in the sugar and vanilla, then add the eggs one at a time mixing, until fully incorporated.
In a separate bowl, mix the flour, salt, baking powder, cinnamon, nutmeg, and cayenne. Gently stir the flour mixture into the chocolate, and fold until completely mixed.
Pour into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. If you like ‘em chewy like me, always under- rather than overbake.
When they come out of the oven, sprinkle lightly with chipotle sea salt (or just extra sea salt if you wish; you could also try smoked sea salt, I haven’t but it would probably be relish).
While baking, whip the cream with Cointreau and agave until soft peaks form. Place in fridge until ready to serve.
Mouth orgasm!