2 large eggs
1 cup granulated (white) sugar
2 heaping Tablespoons unsweetened cocoa powder
2 Tablespoons all-purpose (plain) flour
1/2 cup butter, melted
1 teaspoon vanilla extract
Preheat oven to 325◦F. Grease four large ramekins.
Beat the eggs until light, then beat in the sugar to just combine. Mix the remaining ingredients in gently. Divide batter evenly among ramekins.
Bake in a hot water bath coming halfway up the sides of the ramekins for 40-50 minutes. A toothpick inserted in the center should come out fudgey, not clean, and the tops will appear crisp and the batter will be firm but not completely set and not jiggly.
Serve immediately with ice cream or whipped cream or a dusting of icing sugar straight from the ramekin, or you could cool them or chill them and save them for later. I imagine the batter will keep in the ramekins in the fridge if you would like to bake them later but serve them hot.