Five-Ingredient Chocolate Cakes

• Cake:
• Cooking spray
• 3/4 cup sugar, divided
• 1/2 cup water
• 2 tablespoons unsalted butter, melted and cooled
• 3 large egg yolks
• 2 ounces (about 1/2 cup) cake flour
• 1/3 cup unsweetened cocoa
• Dash of salt
• 3 large egg whites
• Sauce:
• 1/4 cup water
• 2 tablespoons sugar
• 2 tablespoons unsweetened cocoa
• 1 tablespoon unsalted butter
• 1/2 teaspoon cake flour
• Topping:
• 2 large egg whites
• 2 tablespoons sugar
• Mint leaves (optional)

1. Preheat oven to 350u0b0.
2. To prepare cake, coat 6 (8-ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess.
3. Combine 1/4 cup plus 1 tablespoon sugar, 1/2 cup water, 2 tablespoons butter, and egg yolks in a large bowl. Stir with a whisk until completely combined. Weigh or lightly spoon 2 ounces flour (1/2 cup) into a dry measuring cup, and level with a knife. Combine 2 ounces flour, 1/3 cup cocoa, and salt in a medium bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy).
4. Place 3 egg whites in a large bowl; beat with a mixer at medium speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating mixture at high speed until medium peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place on a baking sheet. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully invert cakes onto dessert plates.
5. To prepare sauce, combine 1/4 cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2 teaspoon flour in a small saucepan over medium heat. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; keep sauce warm.
6. To prepare topping, combine 2 egg whites and 2 tablespoons sugar in the top of a double boiler, stirring with a whisk. Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk. Pour mixture into a medium bowl. Beat with a mixer at high speed using clean, dry beaters until stiff peaks form (about 2 minutes). Top each cake with about 1 1/2 tablespoons chocolate sauce and about 1/4 cup meringue topping. Garnish with mint leaves, if desired. Serve immediately.

cooking spray, sugar, water, unsalted butter, egg yolks, cake flour, unsweetened cocoa, salt, egg whites, water, sugar, unsweetened cocoa, unsalted butter, cake flour, topping, egg whites, sugar

Taken from www.myrecipes.com/recipe/five-ingredient-chocolate-cakes (may not work)