In a small heatproof bowl, whisk together egg and yolks. Set aside. Place chocolate, butter and vanilla extract in a food processor or blender but don’t turn on
Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined
Make the pudding. In a small pot, bring 3 cups cream and milk to a simmer. Cover to keep warm. In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil
Heat oven to 325 degrees. Butter a 9-inch springform pan, and line the side wall with parchment paper. In a heavy-bottomed pan, combine 12 tablespoons butter, 6 ounces chopped chocolate, almond extract and coffee
For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together. Press into bottom and a little up the sides of 10-inch spring-form pan
