Molten Chocolate Cake - (Flourless)

Ingredients:

113 gram unsalted butter, cut into small cubes
170 gram dark cooking chocolate (60%-70%), finely chopped
3 large eggs, separated, at room temperature
1/3 cup sugar
1 tsp vanilla extract
1/8 teaspoon cream of tartar
1 tbsp sugar

Instructions:

1. Using a silicone pastry brush, generously butter four 8oz ramekins and dust the insides with granulated sugar. Set aside. 
2. Preheat the oven to 200C.
3. In a microwavable bowl, combine the butter and chocolate together. Microwave for 20 seconds, take it out and stir using a silicone spatula. Put it in the microwave again for 20 seconds and stir. Repeat until the mixture fully melted and smooth when stir. Set aside.
4. In a bowl of an electric mixer, combine the yolks and sugar. Beat until thick and pale, about 3 minutes. Beat in the vanilla.
5. Using a silicone spatula, fold in the chocolate mixture into the yolk mixture until well blended.
6. In a clean mixing bowl, whip the egg whites until frothy, add the cream of tartar and whip until soft peaks form. Gradually add the sugar and continue whipping until firm peaks form.
7. Using a silicone spatula, gently fold in the egg white mixture into the chocolate mixture until just incorporated.
8. Scoop the batter into the prepared molds. Bake for 10-15 minutes until the outside edges set but the inside still wobbly when you give them a shake.
9. Take them out from the oven and let them rest for a minute or two. Serve with ice cream or cream, or just dust the top with confectioners' sugar.