Preheat oven to 300 degrees Fahrenheit
Pour the 2 cups of cream into a stainless steel pot, add the espresso powder and bring to a simmer, stirring the mixture until the espresso powder is dissolved (about 2-4 minutes).
Turn the burner off and add the chocolate bars to the warm cream mixture to melt. Stir in chocolate until smooth and creamy (bring back to a slow simmer if the chocolate is not melting).
Lightly beat eggs in a bowl. Add the salt, vanilla, cinnamon and chile spice to the eggs and whisk together. Stir the entire egg mixture into the warm espresso cream mix and whisk to combine.
Put some hot water on to boil, either in a pot or a kettle. Pour the chocolate-egg mixture into small ramekins, 3/4 of the way to the top. Place the ramekins in a 13 x 9 inch baking dish and pour the hot water around the ramekins until it goes at least half-way up the sides of the ramekins.
Bake for 20 minutes. Edges should be set and the middle should be a little wiggly. Remove the ramekins from the baking dish and set on a towel as soon as you can handle them. Refrigerate for a couple of hours.