Chocolate lava cake

Butter four 5.5-ounce ramekins generously and set them in a casserole dish.

Whisk the yolks and whole eggs with the sugar until light, foamy and lemon colored, a few minutes, or use an electric mixer.

Break the dark chocolate bar into the butter and melt in the microwave on very low, just until it can be stirred smooth; do not cook or separate it.

Mix the chocolate into the egg and sugar mixture.

Sift in the cocoa powder and the flour; add a tiny pinch of salt and a few drops of vanilla and mix well.

Put the batter in a plastic bag, cut off the tip and squeeze it into the ramekins; tap down to remove air bubbles.

Wrap and refrigerate 30 minutes.

Pour hot tap water halfway up the ramekins and bake at 425 for 15 to 18 minutes, until the outside holds together and most of the inside is molten.

Cool about 15 minutes, loosen the edge with a knife, invert onto a plate and tap out.

Dust with powdered sugar, sifting until it looks right; serve with coffee ice cream.