bittersweet chocolate chopped
pure vanilla extract
Melt butter and chocolate in a double boiler, stirring occasionally.
Allow to cool to room temperature.
Sift all the sugar, flour, baking powder and salt together and set aside.
In another bowl, beat the eggs and vanilla until incorporated.
Slowly stir in the sugar/flour mixture just until everything is combined.
Divide the batter among 6 (6 ounce) ramekins.
Arrange the cups in a baking dish or roasting pan and fill the dish with enough cool tap water to come one third of the way up the sides of the cups.
This water bath assures that the bottom portions of the cakes remain in a batter state.
Bake for 35 minutes, or until tops are firm.
They will look crusty, and a fissure is likely to open in the middle of each.
Serve warm with ice cream.