-
Preheat oven to 425 degrees.
-
Generously butter ramekins, and set aside until needed.
-
Place the butter, chocolate and salt in a large microwave-safe bowl.
-
Melt the ingredients in the microwave in 30-second increments.
-
Stir the sugar and vanilla into the warm butter-chocolate mixture.
-
Add the eggs and yolks and whisk them in well. The end result should be a “gloopy” chocolate batter.
-
Stir in the flour.
-
Pour the batter into the prepared ramekins. Make sure they are no more than ¾ of the way full since they will rise as they bake.
-
Bake 13-14 minutes until sides are firm and centre is soft.
-
When the cakes are done, remove them from the oven, and let them rest for about 30 seconds (no more than a minute).
-
Using a towel or a cloth napkin, turn the cakes out onto serving plates. Note: be very careful, as the ramekins will be very hot! Tap the top of the ramekin with a spoon to loosen the cake, and gently remove the ramekin to reveal the cake underneath. Serve immediately while the cakes are still warm.
-
Enjoy with coffee or a glass of champagne.