Individual Fallen Chocolate cake

I love Roy's restaurant here in Hawaii. They make this amazing chocolate souffle there. In one of his cookbook (i don't remember which one), he actually posted the recipe for the chocolate souffle in it. I tried making it, but it didn't come out quite like his. When I was looking through my trusty New best recipe cookbook, I came across a recipe for individual fallen chocolate cake, which sounds a lot like Roy's chocolate souffle, so I thought I would try it. It came out really really well!! I was very impressed!! heehee =P The great thing is you can make the batter a head of time and just stick it in the fridge until you're ready to bake it. This cake has a really nice light texture, but a very intense chocolate taste. I would definitely splurge on the good chocolate for this dessert. I served the cake with a little bit of raspberry sauce and vanilla ice cream.

The original recipe makes 8 little cakes, the recipe I have here is half the original and serves 4.

Individual fallen chocolate cakes
from the new best recipe

1 tbsp all purpose flour
4 tbsp (1/2 stick) unsalted butter, cut into pieces
4 oz bittersweet or semisweet chocolate, chopped coarse
2 large eggs, room temperature
1 egg yolk, room temperature
1/2 tsp vanilla
1/8 tsp salt
1/4 cup granulated sugar

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Generously grease and flour ramekins or heatproof glass baking cups; tap out the excess flour and position the ramekins in a shallow roasting pan or on a rimmed baking sheet. Meanwhile, melt the butter and chocolate in a medium heatproof bowl set over a pan of almost simmering water, stirring once or twice, until smooth; remove from the heat.
2. Beat the eggs, yolk, vanilla, salt, and granulated sugar in the bowl of a standing mixer set a the highest speed until the volume nearly triples, the color is very light, and the mixture drops from the beaters in a smooth, thick stream, about 5 minutes. Scrape the egg mixture over the melted chocolate and butter; sprinkle the flour over the egg mixture. Gently fold the egg and flour into the chocolate until the mixture is a uniform color. Ladle or pour the batter into the prepared ramekins. (The ramekins can be covered light with plastic wrap and refrigerated for up to 8 hours. Return to room temperature for 30 minutes before baking.)
3. Bake until the cakes have puffed about 1/2 inch above the rims of the ramekins, have a thin crust on top, and jiggle slightly at the center when the ramekins are shaken very gently, 12 to 13 minutes. Run a paring knife around the inside edges of the ramekins to loosen the cakes and invert onto serving plates; cool for 1 minute and lift of ramekins.
   

Note:

• I baked the cakes for 12 minutes the first time, and there was no runny center. I tried again at 10 minutes, and there was a runny center.