Warm Vanilla Cakes

1. 1

   In a double boiler over simmering water, melt the chocolate and butter, stirring frequently.

2. 2

   When smooth, remove from the heat and whisk in flour and egg yolks.

3. 3

   Split the vanilla beans and scrape the seeds into the batter.

4. 4

   Set aside.

5. 5

   In the bowl of an electric mixer, combine the egg whites, cream of tartar and 1 tablespoon of the sugar.

6. 6

   Beat at medium speed until peaks just begin to form.

7. 7

   Slowly sprinkle in the remaining sugar.

8. 8

   Continue to beat for 2 minutes.

9. 9

   Stir a good-size dollop of the whites into the chocolate mixture, then very gently fold in the rest.

10. 10

    Refrigerate overnight.

11. 11

    Preheat oven to 350 degrees.

12. 12

    Butter the insides of 10 ramekins or muffin cups, each with a capacity of about 1/2 cup.

13. 13

    Cut out circles of parchment paper for the bottom of each mold, insert and then butter the paper.

14. 14

    Fill each mold about 3/4 full and bake until golden brown, 15 to 20 minutes.

15. 15

    Remove from the oven and cool 1 minute.

16. 16

    Run the tip of a knife around each cake to release it.

17. 17

    Gently invert onto plates.

18. 18

    Discard the parchment.

19. 19

    Sprinkle each cake with confectioners' sugar.

20. 20

    Top with a scoop of ice cream and serve.

No additional tips available.