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1
Heat oven 375u00b0F arrange rack in the middle. Using 1 TBS of the butter, coat 8 (6-ounce) ramekins. Cut 8 rounds of parchment paper,to fit bottom of a ramekin. Place round in each Cut 8 (2-1/2-by-10-inch) rectangle strips of parchment. Form 1 of the rectangles into a circle so its ends touch and place the strip flush along the inside of a ramekin; set aside. Repeat
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2
Place chocolate in large heatproof bowl. Melt the remaining 15 tablespoons of butter in a small saucepan over medium heat, stirring occasionally. Pour butter over the chocolate and whisk until smooth and melted. Whisk in the Cognac and vanilla; set aside.
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3
Place the sugar, egg yolks, and salt in a large bowl and, using a clean whisk, whip until lightened in color and the sugar is nearly dissolved. Pour the mixture over the melted chocolate and fold together using a rubber spatula until just combined; set aside.
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4
whisk the egg whites to medium-stiff peaks, adding the cream of tartar when the eggs just start to foam. Alternate folding the whipped egg whites and flour, in three additions, into the chocolate mixture until just combined (a few remaining streaks are OK; do not overmix). Divide batter among the ramekins (each about three-fourths full) and place them on baking sheet. Bake until the sides of the cakes have set and the tops are no longer wet but the very center (about 1 inch's worth) still jiggles, about 10 to 12 minutes. Transfer to wire rack,cool for 5 minutes.
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5
, spoon a pool of coulis sauce on each of 8 plates. Slowly remove the parchment paper collar from each cake, gently pressing on the cake to keep it in place as you remove the collar. Using an oven mitt or dry towel to protect your hands, invert a warm cake onto a pool coulis. Remove the parchment paper If you choose, dust each cake with powdered sugar and serve warm with vanilla ice cream.
