Steamed Chocolate Pudding Cake - eggs

Method

• Heat oven to 350 degrees.
• Thickly butter 8 ovenproof ramekins, coffee cups, or custard cups.
• Whip the eggs in a mixer fitted with a whisk attachment ( or using a hand mixer) until light and fluffy.
• Add the sugar and mix until combined.
• Add the milk, butter, vanilla, and chocolate and mix until combined.
• Sift the flour with the salt and baking powder twice.
• Add to the egg mixture and mix until combined.
• Pour the batter into the ramekins, filling each about 2/3 full.
• Cover each cup with foil.
• Arrange the cups in a hot-water bath and bake until firm on top, 30 to 40 minutes.
• Remove the cups from the water and remove the foil.
• Serve warm.