Ingredients:
- 5 T butter
- 2 egg yolks
- 2 eggs
- 3 T flour
- 3 T white sugar
- pinch salt
- 4 tsp unsweetened cocoa powder
- 3½ oz. chopped dark chocolate
- 1/8 tsp vanilla extract
Instructions:
- Generously butter the inside of 4 (5½ oz.) ramekins.
- Whisk together egg yolks, eggs and sugar in a bowl until light, foamy, and lemon-colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Stir melted chocolate mixture into egg and sugar mixture until combined. Sift cocoa powder into the mixture; stir to combine. Sift flour and salt into the mixture; stir to combine. Stir in vanilla extract.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip for squirting the batter into the ramekins.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees.
- Arrange the ramekins in a casserole dish. Pour hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
- Bake in preheated oven for 15-18 minutes. Set aside to cool for 15 minutes. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powered sugar.