-
1
Preheat the oven to 425 degrees F.
-
2
Melt 1/4 a stick of butter in a small saucepan over low heat.
-
3
Paint the inside of 6 ramekins or aluminum souffle cups with butter.
-
4
Coat the inside of each ramekin with granulated sugar.
-
5
Reserve.
-
6
Put the remaining stick of butter and chocolate chips in a large mixing bowl.
-
7
Set the bowl on a saucepan filled with about 1-inch of boiling water.
-
8
Be sure that the bowl is not touching the water.
-
9
Gently stir the butter and the chocolate together until melted and the mixture is smooth.
-
10
Turn off the heat and reserve.
-
11
Combine the eggs, yolks, sugar and vanilla in the bowl of a stand mixer.
-
12
(This can also be done with a hand beater.)
-
13
Beat the egg mixture until it doubles in size, and gets very thick and very pale.
-
14
Gently whisk the melted chocolate and butter into the egg mixture.
-
15
Remove the bowl from the mixer and gently stir in the flour.
-
16
Pour the batter into the prepared ramekins.
-
17
Arrange the ramekins on a baking sheet and bake in the preheated oven for 14 to 15 minutes.
-
18
Remove the cakes from the oven and let rest for 3 to 4 minutes.
-
19
Remove the cakes from the ramekins, and arrange them on individual serving plates.
-
20
Dust with powdered sugar and garnish with crushed candy cane.
-
21
HOHOHOHOHO!!
-
22
!
