2 large eggs
2 large egg yolks
5 tbsp butter
3 tbsp sugar
3.5 oz dark chocolate like Ghirardelli's
3 tbsp flour
4 tsp cocoa powder
1/8 tsp vanilla
Butter generously 4 5.5oz ramekins. Place in casserole dish.
Whisk by hand or machine the eggs and sugar until light and lemon colored.
Melt (don’t cook - defrost setting in microwave) the butter and chocolate together. Mix well.
Sift in the cocoa and flour. Add pinch of salt and vanilla. Add egg mixture and mix until combined.
Fill qt size ziplock with batter. Cut one corner and squeeze into ramekins. Wrap and refrigerate for 30 minutes.
Pour hot water into casserole dish about 1/2 way up on ramekins.
Preheat oven to 425 and bake from 15-17 minutes. Cool 15 minutes then loosen with knife and invert onto a plate. Dust with powdered sugar. Should be soft and gooey in the middle.
Notes: I had a bowl with a spout so I just poured the batter into the cups easily. It took 17 minutes to set up and could have gone another minute. The top was puffed up and the center was like pudding. I warmed up 2 Tbs of raspberry jam and strained out the seeds for a nice sauce. Yummy!