In a small saucepan, heat the cream and the peppers together until the mixture starts to bubble at the edges. Simmer for about 3 - 4 minutes. Strain the mixture in a fine mesh strainer, pressing against the peppers.
Add the chocolate into the heavy cream and chill in the refrigerator until hardened.
Grease two 6 - 8 oz ramekins and dust with cocoa powder. Set aside.
In a medium bowl, mix together the sugar, salt, eggs, vanilla, and the pepper (if using). Whisk well for about 2 minutes. Stir in the flour.
Evenly divide the batter among the ramekins, then roll a heaping tablespoon of ganache into a ball and place in the batter until it is fully covered.
Microwave one ramekin for 1 minute and 15 seconds, or two for 2 minutes. Allow to sit for a minute, then carefully turn out onto a plate (be careful as the ramekin will still be hot)
Notes
*Mash the peppers with a fork until pureed. Can use any variety of their peppers