Adapted from the Cook’s Illustrated Best Recipe cookbook. INGREDIENTS 8 tablespoons (1 stick) unsalted butter, plus extra for ramekins 8 ounces bittersweet chocolate (I use Ghirardelli 60% cacao bittersweet chocolate chips; chocolate with a lower cacao content won’t taste as good) 4 large eggs plus 1 large yolk, at room temperature 1 teaspoon vanilla extract…
