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Parve
Easy
1 Hour
Diets 
You can make these a day or two in advance. Keep them in your fridge (or freezer) and warm them up right before serving.
2 teaspoons margarine
1 tablespoon cocoa, sifted
1/2 cup unsalted margarine
6 ounces bittersweet chocolate
2 large eggs plus 2 large egg yolks
1/2 cup sugar
pinch of salt
2 teaspoons vanilla
2 tablespoons all-purpose flour
Preheat the oven to 400 degrees Fahrenheit.
Prepare six (six-ounce) ramekins by smearing on the margarine then dusting with cocoa; put the cocoa in one ramekin, shake out the excess into another, and repeat until all have been dusted. Place the ramekins on a baking sheet. This trick lets the cakes slide right out of the ramekins!
In a double boiler over simmering water, melt the chocolate and margarine. Stir just until nearly melted (not too hot) and then remove the bowl to cool slightly.
In a medium bowl, beat the eggs and egg yolks with a hand mixer until frothy, about two minutes. Beat in the sugar on low, then add the salt and vanilla, and continue until the mixture is pale yellow and light (about five minutes).
Add the cooled chocolate mixture into the eggs and beat until thick and glossy.
Gently fold in the flour and mix just until incorporated.
Spoon the mixture into ramekins until three-fourths-full. Bake 10 to 12 minutes, or until the sides of the cakes appear set but the middle is still wobbly.
Let the cakes cool for three to five minutes and then carefully run a knife around the sides of the cakes to loosen.
Cover with individual plates and invert to remove the ramekins. At this point, the cakes may sit inverted without removing the ramekins for up to 20 minutes. The centers will still stay molten. Serve with caramel, fresh fruit, caramelized banana, etc.
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