4 ounce(s) your favorite bittersweet chocolate
4 ounce(s) unsalted butter
2 egg yolks
2 eggs
1 teaspoon(s) vanilla extract
4 tablespoon(s) granulated sugar
1 pinch(s) sea salt
4 tablespoon(s) cake flour, sifted

-These cakes can be made the day before and stored in the 
refrigerator, ready to bake. Preheat oven to 400 degrees F.
-Prepare baking dishes by liberally spreading room temperature 
butter into four 4-ounce molds or round soufflé dishes, or spray 
4-ounce molds with pan spray.
-Melt together chocolate and butter in a medium saucepan until 
melted and smooth, stirring constantly.
-In a separate bowl, whisk together egg yolks, eggs, vanilla, 
sugar, and salt. Whisk in melted chocolate mixture. Sprinkle 
sifted flour over the mixture and fold in. Pour batter into each 
of the prepared dishes.
-Bake 20 to 30 minutes (longer for refrigerated batter), 
checking halfway through the cooking time. The cake batter 
should rise above the sides of the dishes and the top edges 
should be dark brown in color. Remove from the oven while the 
centers are still soft and gooey.
-Using a paring knife, run around the sides of the dish to 
loosen the cakes. Allow cakes to cool at room temperature for 5 
minutes.
-To plate: Place your dessert plate atop one of the cake dishes. 
Using oven mitts or a dish towel, hold the plate and the dish 
together and invert.
-Serve immediately with fresh Pontchatoula Strawberries and 
freshly whipped and lightly sweetened whipped cream or crème 
fraiche.