8oz Bittersweet chocolate
8 tablespoon butter (1 stick) plus more for ramekins
1/2 cup granulated sugar
1/2 cup flour
1 teaspoon vanilla
cocoa for ramekins
Preheat oven to 400 degrees F.
Melt the chocolates and butter in a double boiler.
In the bowl of an electric mixer, beat the eggs and sugar until pale, about two minutes, beat in the vanilla.
Stir in the egg mixture into the chocolate and then add the flour, mix well.
Generously butter ramekins and dust with cocoa.
Place the prepared molds and set aside in an oven tray that has about 1 finger of water on the bottom.
Divide the batter among the prepared ramekins and bake for 12 to 15 minutes, the edges should be firm and set but the center will still look a little wet.
Serve immediately [you can add vanilla ice cream or dust with vanilla pondered sugar].
You can serve them in the ramekins or run a knife around the edges to loosen and invert onto dessert plates.
ADVICE: Before backing taste the batter, that way you can add more sugar or cocoa powder or extracts if you aren't satisfied with the taste.
I added a bit of chili powder and cardamom
I didn't respect the quantity of the ingredients[I had less chocolate but I added more butter and some cocoa powder].
I found the recipe on pinterest and I combined 2 of them and modified them a bit