1 stick unsalted butter (plus a little additional for greasing ramekins)
½ lb. bittersweet chocolate, coarsely chopped
4 ea. large eggs, room temperature
1 ea. egg yolks, room temperature
¼ tsp. vanilla extract
¼ tsp. kosher salt
½ cup granulated sugar
1/8 cup all purpose flour
Preparation:
Preheat oven to 450 degrees. Melt butter or soften to room temperature. Grease molds or baking cups with butter and sprinkle with flour. Shake to coat entire surface with flour, turn upside down, and tap to remove excess flour. (may want to put parchment paper on bottom of medium/large pans as some sticking may occur)
Place butter and chocolate over a double boiler and heat slowly until melted. Stir occasionally with a rubber spatula.
Place eggs, egg yolks, salt and sugar into a mixing bowl and whisk or beat with an electric mixer until doubled in volume and lemon colored. Several minutes.
When chocolate is melted, slowly add to the egg mixture while continuously stirring. Do not add too fast or the eggs might cook or break. When combined, add vanilla extract and 1/8 cup flour. Fold together until combined.
Place mixture in baking molds and fill only about ½ to 2/3 of the way. Bake at 400 degrees for 6-10 minutes, depending on the thickness of the cake. Cakes will rise slightly and form a shell on the outside, should be "liquidy" in the center still.
To remove from tin, cool for 2 minutes. If it looks like cake is still adhering to sides of mold, then run a small knife around edges, trying not to pierce the cake. Invert a plate over the mold and flip plate and mold over together. Gently lift mold off of plate.
Drizzle with chocolate sauce (caramel sauce), whipped cream and any other desired toppings and serve warm. However this cake is rich enough by itself!
To prepare ahead. Simply fill molds and refrigerate until about an hour prior to baking time.
