Chocolate Hazelnut Puddings

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups; set aside.

In a large bowl, cream butter and 1/4 cup sugar until light and fluffy.

Add egg yolks, one at a time, beating well after each addition. Stir in the chocolate, flour, hazelnuts, cracker crumbs, cinnamon and cloves.

With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into chocolate mixture.

Transfer to prepared ramekins.

Place in a baking pan; add 1 in. of boiling water to pan.

Bake, uncovered, at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Remove ramekins from water bath. Cool on a wire rack for 20 minutes.

To unmold, run a knife around the rim of each cup and invert onto dessert plates.

Serve warm with whipped cream.

Sprinkle with additional cinnamon if desired.