Preheat oven to 400ºF.
Butter four individual 4- to 5-ounce ramekins
and line the bottom with buttered parchment
rounds.
Melt the chocolate over a double boiler then
let it cool slightly. Cream together the butter
and sugar, and gradually beat in the eggs
and salt, then the vanilla. Add the flour, and
when all is smoothly combined scrape in the
cooled chocolate, blending it to a smooth
batter.
Divide the batter between the ramekins, arrange on a baking sheet and place in the preheated
oven.
Cook for 12-15 minutes (add an additional 2 minutes if you have refrigerated the batter first) and
as soon as you take them out of the oven, tip each ramekin out onto a small plate. Serve these
with whipped cream or vanilla ice cream.
Recipe by Draeger’s Cooking School
