Amount/Measure/Ingredient

You can assemble the cakes ahead and refrigerate them for several hours before baking. After your meal, place them in the oven and in less than 10 minutes they will be ready to serve!

2 tbsp. sugar
2 tbsp. flour
2 tbsp. butter, soft
-------------------------to coat the ramekins

1/2 cup unsalted butter
6 ounces semi-sweet chocolate
1/4 cup heavy cream
1/2 teaspoon vanilla extract
2 large eggs---room temperature
2 large egg yolks---room temperature
1/2 cup natural sugar
1/4 tsp. salt
--------------------------for the batter

Procedure:

Preheat oven to 425 degrees F.

Butter 6 6-ounce ramekins; mix sugar and flour together and then sprinkle into the ramekins coating well and shaking out the excess.

In a saucepan, heat the butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat.

In a bowl, beat eggs, egg yolks, natural sugar and salt until very thick and pale yellow, about 6 minutes, an electric mix on high speed works very well. With rubber spatula, fold egg mixture into chocolate mixture, one-third at a time, until completely blended.

Pour batter into ramekins. Place ramekins on a sheet pan for and bake about 7 minutes, until edge of cake is set but center is slightly soft.

Cool 2-3 minutes. Invert each mold onto a plate and let sit for about 30 seconds. Lift up one corner of the mold; the cake will fall out onto the plate. Serve immediately.