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1
Preheat the oven to 350 degrees F.
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2
Butter six 6-ounce ramekins or custard cups and put them on a baking sheet.
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3
(The baking sheet makes it easier to move the ramekins in and out of the oven.
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4
).
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5
Put the butter, unsweetened chocolate, and 1/2 cup of the chocolate chips in a heatproof bowl or the top of a double boiler and place it over, a saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl.
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6
Stir until the butter and chocolate are melted and smooth.
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7
Set aside to cool slightly.
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8
In a large bowl, using an electric mixer on medium speed, beat the eggs, sugar, and salt until thickened and the color lightens, about 1 minute.
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9
Stop the mixer and scrape the sides of the bowl as needed during mixing.
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10
On low speed, mix in the melted chocolate mixture and vanilla until blended.
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11
Add the flour, mixing just until it is incorporated.
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12
Divide the batter evenly among the ramekins, about a generous 1/3 cup in each.
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13
Put 1 tablespoon of the remaining chocolate chips in the center of each.
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14
Use your fingers to press the chips lightly into the batter; it is not necessary to cover the chips completely with batter, as they will sink during baking.
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15
Bake just until the tops look dry and a crisp top has formed, about 20 minutes.
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16
Let cool for about 15 minutes.
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17
Top each cake with yur favorite ice cream and enjoy!
