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Preheat oven at 400°F (200°C) and place rack in the center of the oven.
Grease and flour 8 ramekins. Melt chocolate and butter over hot water or in the microwave. Cool.
Whip eggs, yolk, salt and sugar at high speed until volume increases 3 times, 5 to 7 minutes. Add vanilla.
Add egg mixture to melted chocolate and combine. Fold in flour gently.
Divide mixture among ramekins and place on a cookie sheet. Cakes can be prepared 8 hours in advance up to this point and kept in the refrigerator. Before baking they must be at room temperature.
Bake cakes 13 – 16 minutes or until edges are puffed and slightly cracked and center moves when ramekins are shaken.
Remove from oven and cool for 3 – 5 minutes. Run a knife along edge and invert cake onto a plate. Serve with ice cream and raspberry or strawberry coulis. |
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