Chocolate Fallen Cakes
1 stick unsalted butter
8 oz. semi-sweet chocolate, chopped or chips
1 tsp. vanilla extract
1/4 tsp. salt
1/2 c. sugar
2 T. all-purpose flour
Preheat oven to 400.
Spray eight 6 oz. ramekins with non-stick spray and position ramekins on a baking sheet.
Melt chocolate and butter together over low heat in a double boiler OR use the microwave melting method: Heat chocolate alone at 50% power for 2 minutes; stir chocolate, add butter, and continue heating at 50% power for 2 minutes, stopping to stir after 1 minute. If chocolate is not entirely melted, heat an additional 30 seconds at 50% power.
Beat egg, yolk, vanilla, salt and sugar at highest speed in the bowl of a standing mixer fitted with the whisk attachment until the volume nearly triples, the color is very light and the mixture drops from the beater in a smooth, thick stream. You can also use a hand held mixer, but adjust the beating time to 10 minutes.
Scrape the egg mixture over the melted chocolate and butter; sprinkle flour over the egg mixture.
Gently fold egg and flour into chocolate until uniformly colored.
Ladle batter into prepared ramekins. (Can be covered lightly with plastic wrap and refrigerated for up to 8 hours. Return to room temperature befor baking).
Bake until cakes have puffed about 1/2 inch above rims of ramekins. The top should be just barely set, but the center should jiggle slightly when the ramekins are shaken gently, 9 - 12 minutes.
Run a pairing knife around the inside edges of the ramekins to loosen cakes and invert onto serving plates. Cool for 1 minute before lifting ramekin. Serve immediately.
Optional: sprinkle confectioners sugar over the top