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more of a souffle than a cake they are still delightful and not so hard to make at all.
The Stuff you Need:

8 oz. bittersweet chocolate, finely chopped
(1/2 stick) unsalted butter, cut up
1 tsp. vanilla
Pinch of salt
4 egg yolks
6 Tbs. sugar
2 Tbs. cocoa powder
3 egg whites

The Method of Making

Preheat your oven to 400°F. Butter six 3/4-cup ramekins or small glass ovenproof bowls and then dust them with cocoa. Set them all on a cookie sheet.

In a double boiler, add the chocolate and butter. Set the boiler pan over top of some merely boiling water to melt the butter and the chocolate together.
once melted stir in the salt and vanilla.

Beat your egg yolks, as well as three tbs of the sugar and the remaining cocoa powder, until its fairly thick
Spoon the chocolate mixture and the egg mixture together. it will be thick and very gloppy looking. (YES gloppy is a word )

beat the egg whites until they are very foamy and thick. Sprinkle in the rest of the sugar and beat on high speed until it is glossy and startes to form high peaks. Spoon half of that mix into the chocolate mixture and whisk it together. add the rest of the whites and stir til they are just gently blended and then put into the ramekins.

Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet.