fresh strawberries and whipped cream for serving if desiredoptional
Instructions
In a heatproof bowl over hot (not boiling) water, melt chocolate with butter, stirring until smooth. Remove chocolate mixture from heat and stir in vanilla.
Whisk sugar into chocolate mixture. Add eggs and egg yolks, one at a time, stirring each time until combined. Stir in cocoa powder and salt.
Grease 6 greased 6-oz (175mL) well -- I like to grease with butter or non-stick spray and then dust with cocoa powder to ensure they come out easily.
Pour batter into ramekins; place on rimmed baking sheet. (Make ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)
Bake in 425 F (220 C) oven until edges are set and centres are slightly jiggly when tapped, about 15 minutes. Let cool for 3 minutes. Run knife around edges of cakes; turn out onto plates. Garnish with strawberries and whipped cream (if using).
Notes
*I don't usually have vanilla beans, so I used a teaspoon of vanilla extract. I also tried halving the recipe once, and it works wonderfully and the measurements are easy to figure out! Perfect for a smaller crowd.