Keep It Caro

1. I preheated the oven to 375°F and buttered four 4-ounce ramekins.
2. Using a bowl set over a pan of simmering water, I stirred the chocolate with butter until melted and smooth. Next, I removed it from the heat.
3. While the chocolate was melting, I whipped the eggs, sugar, and salt using a mixer fitted with a whip attachment on medium-high speed until the mixture was a pale yellow in color; it took about 5 minutes.
4. Next, I reduced the speed to low and mixed in the chocolate mixture until combined. I spooned them into cups and placed them on a baking sheet.
5. I baked until the edges were set but the center was underdone, the temperature was between 185F - 190F. I let the cakes set for 5 minutes and served them.