Trace the bottom of a ramekin on a piece of parchment and cut out a circle to fit inside the ramekin at the bottom. Grease the ramekin. Add the parchment circle and grease that, too.

Break the pasta in half and cook it until soft (a bit beyond al dente.) Drain, rinse with cool water, & drain again. Then cut pasta roughly into pieces about 1-2-inches/2.5-5 cm.

Mix the cinnamon and sugar in first bowl. Put the nuts in the second and the chocolate in the third.

Put about a half teaspoon of the cinnamon/sugar mixture in the bottom of the ramekin (on top of the greased parchment) and toss it around until it covers the bottom. Then add a layer of the pasta - about a third of the total angel hair, followed by a bit less than a third of the remaining cinnamon/sugar, followed by a third of the chopped nuts and topped with about a third of the grated chocolate. Repeat the layering twice more, so you end up with three layers. the top is grated chocolate.

Place the smaller ramekin (or a small cup or bowl) so that it fits into the ramekin filled with the mixture. Weigh the smaller ramekin down with pie weights or dried beans. Press it down. Refrigerate the ramekins for at least 4 hours or overnight. If you get the chance to press them down once or twice more while they are chilling, that's good but not essential.

Once fully chilled, remove the smaller ramekin, use a small sharp knife to cut around the sides of the large ramekin and turn it over onto a plate. Lift the ramekin. If desired, add a bit more cinnamon and sugar on the top. Enjoy!