Ingredients

• 60 g dark chocolate with a min- imum of 70% cocoa solids
• 60 g butter
• ¼ teaspoon vanilla extract (optional)
• 3 eggs
• 1 tablespoon butter, for greas-ing the ramekins

Directions

• Preheat the oven to 400°F (200°C) and grease 4-6 small ramekins with butter.
• Divide or chop the chocolate into smaller pieces. Put in a saucepan or the top of a double boiler. Add butter and melt togeth- er carefully
• Add vanilla and stir until smooth. Turn off the heat and set aside. Allow the chocolate to cool, but not too much; keep it from getting firm.
• Crack the eggs into a bowl and beat with a hand mixer until fluffy — about 2-3 minutes.
• Pour in the chocolate batter. Mix well, pref- erably with a wooden spoon or fork, until the batter is smooth.
• Pour the batter into the greased ramekins and place in the oven. Immediately lower the heat to 350°F (175°C).
• Set your timer for 5–7 minutes, depending on number of servings.
• Remove from the oven and serve luke- warm. A dollop of whipped cream or sour cream adds a delicious finishing touch.