- Preheat oven to 200 °C (400 °F).
- Butter six 125 mL (½ cup) ramekins, then sprinkle with flour. Set aside.
- In a bain-marie, melt milk chocolate and dark chocolate together. Add a pinch of salt.
- Set aside.
- Using an electric mixer (hand or base), cream butter with sugar until mixture is light and airy.
- Add eggs one at a time, beating well after each one.
- Add vanilla extract.
- Add flour and mix well with a mixer or spoon.
- Add melted chocolate in the same way.
- Fill ramekins about three-quarters full.
- Cook until cakes have stuck to the sides, but are still soft in the centre, about 12 to 14 minutes. Let cool for 5 to 10 minutes.
- Using a paring knife, remove cakes from ramekins and flip directly onto serving plates.
- Before serving, whip cream until soft peaks form. Add cinnamon and icing sugar and continue whipping until stiff peaks form.
- Top cakes with cinnamon whipped cream, sprinkle with icing sugar, and serve.
Advance preparation: If desired, prepare cakes 1 to 2 hours in advance, then cook as directed.