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1
If making and serving the cakes at once, preheat oven to 425u00b0F Butter two 3/4-cup ceramic ramekins or ovenproof glass custard cups.
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2
In double boiler or in the microwave, melt butter with the chocolate, stirring to combine. Remove from heat immediately.
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3
In medium bowl, whisk egg and yolk lightly, then add sugar and salt ans whisk until blended and slightly paler and thickened, about 1 minute.
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4
Slowly whisk in the melted chocolate, in a stream, then whisk in flour.
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5
Divide batter between buttered ramekins.
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6
At this point, ramekins can be refrigerated for a day if preparing in advance; cover them loosely with plastic wrap once they're cool.
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7
Bake cakes on a baking sheet in preheated oven about 10 minutes if preparing immediately, up to 14 minutes if baking after refrigerating. Go by appearance, rather than time: The cakes should be firm on the outside and dry across the top, but the center 1 inch or so should still be quite wobbly.
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8
Remove from oven and let stand 1 minute. Run knife around sides to loosen, then turn them out onto individual serving plates.
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9
Sift powdered sugar over them, if desired, and serve with a scoop of vanilla ice cream.
