Preheat oven to 450°

Equipment: (6) 4oz ramekins

1. 1. Create a double boiler by filling a large stock pot 1/3 of the way with water and bring it to a boil over medium-high heat. Place a large heat proof bowl (stainless steel or glass—NOT plastic) over the pot. Make sure that the water is not touching the bottom of the heat proof bowl.

       

   2. In the heat proof bowl, add chocolate and butter and stir with a whisk until all the chocolate is melted and smooth. Remove from heat and carefully take the bowl off the pot.

       

   3. Let the chocolate cool slightly and add vanilla extract and eggs and whisk until smooth.

       

   4. Add flour and salt and continue to whisk until all the mixture is smooth.

       

   5. Prepare four oven-safe ramekins, brush with butter and sprinkle with sugar to fully coat the inside of each ramekin. Shake any additional sugar out of the ramekin.

       

   6. Divide the chocolate mixture among each ramekin.

       

   7. Place ramekins on a cookie sheet and bake for 10-12 minutes. An indicator that they are ready is when the outside side edge of the cake is firm and the center is soft. Let rest for 1 minute or until cool enough to handle.

       

   8. To serve cakes, invert each ramekin on an individual plate while the cake is warm. Dust with powdered sugar and serve immediately.

1.  Serves 4