Makes 4 Servings
Hands-On Time: 15 Minutes
Total Preparation Time: 35 to 40 Minutes

One 3.5 oz bar bittersweet chocolate
8 oz full-fat or 1/3 less-fat cream cheese (Neufchâtel)
1 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons sugar
2 teaspoons unbleached all-purpose flourkosher salt
1 large egg

Preheat the oven to 350°F. Butter four ½-cup ramekins (or one 2 cup baking dish) and place them on a rimmed baking sheet.

Coarsely chop the chocolate and melt it in the top of a double boiler or in a metal bowl set over a saucepan of simmering water. Combine the chocolate with the cream cheese and vanilla in the bowl of a food processor fitted with the chopping blade. Process until well blended.

Stir together the sugar, the flour and a hefty pinch of salt, add it to the processor, and blend it into the chocolate mixture. Add the egg and pulse until smooth. Divide the batter among the ramekins.

Bake for 20 to 25 minutes, or until the centers are set. Transfer to a cooling rack to cool slightly before serving.