Ingredients
6ozsemisweet chocolate,chopped
5tbspbutter,room temperature
2eggs,room temperature
½tspvanilla extract
¼tspsalt
Preparation
Preheat oven to 425 degrees F.
Butter six ramekins or custard cups. Melt chocolate and butter slowly: You can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. Stir until completely smooth.
In a medium bowl, beat eggs with an electric mixer until frothy, about 5 to 6 minutes. Stir vanilla and salt gently into beaten eggs. Fold half of the egg mixture into chocolate mixture, mix well.
Then fold the remainder of the egg mixture into the chocolate mixture. Pour chocolate and egg mixture into prepared ramekins.
Line a roasting pan with a damp kitchen towel. Place ramekins on a towel, inside roasting pan. Butter a piece of foil big enough to cover the entire pan, and cover the ramekins, buttered side down.
Place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake 5 minutes, then remove foil and bake 10 minutes more.
Remove ramekins from water carefully. Let cool on a wire rack for at least 3 hours.
Cakes will firm up as they cool. Unmold each room-temperature ramekin onto a dessert plate, garnish and serve. Refrigerate unused portions.
