Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in ½ hotel pan.

Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.

Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.

Stir melted chocolate mixture into egg and sugar mixture until combined.

Sift cocoa powder into the mixture; stir to combine.

Sift flour and salt into the mixture; stir to combine into a batter.

Stir vanilla extract into the batter.

Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.

Chill 30 minutes.

Preheat an oven to 425 degrees F.

Pour enough hot tap water into the hotel pan to reach halfway up the sides of the ramekins.

Bake in the preheated over for 15 minutes. Set aside to cool for 15 minutes.

Loosen the edges from the ramekin with a knife. Invert each cake onto a plate.

Serve with creme anglaise, cardamom whipped cream, and Garnish as desired