Ingredients

For the Ramekins

• 2 to 3 tablespoons butter, softened
• 2 to 3 tablespoons unsweetened cocoa powder

Cakes

• 1 cup chopped semisweet or bittersweet chocolate
• 10 tablespoons salted butter
• Pinch of salt
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 3 large egg yolks
• 1 1/2 cups powdered sugar
• 1/2 cup all-purpose flour

Directions

1. Heat the oven to 375–400°F, following the temperature notes in the original recipe. Butter six 6- or 8-ounce ramekins and dust them with cocoa.

2. Gently melt the chocolate with the 10 tablespoons butter. Stir in salt and vanilla, then let cool until no longer hot.

3. Beat the eggs and yolks until pale and thick, about 2–3 minutes. Mix in powdered sugar, then gently fold in the chocolate mixture and flour.

4. Divide among the ramekins on a baking sheet. Bake about 12–13 minutes, until the edges set but the centers remain soft. Rest 2–3 minutes, loosen the edges, and carefully invert onto plates.