Using a brush, butter your ramekin molds using an upward stroke covering all the sides. In a small bowl, add a quarter cup of sugar and ground vanilla, mix well with a whisk to combine. Use vanilla sugar to coat your ramekins. Clean the top edges with a napkin.
In a small saucepan over medium, add butter and let it melt. Add flour and mix with a whisk until a thick paste forms. Add milk in a stream while whisking. Add sugar, salt and cocoa powder, mix until a smooth paste forms.
Remove from heat and pour paste over dark chocolate. Let sit for one minute, add vanilla bean paste and mix to combine. Add egg yolks one at a time, mixing well in between each addition. You should now have a glossy paste.
In a stand up mixer, or with a hand mixer, whip egg whites on medium speed. Add the sugar one tablespoon at a time until soft peaks form, about 2-3 minutes. Using a spatula, add the meringue to the chocolate base in three parts. Fold gently in between each addition. Once no white streaks are left, divide batter into your prepared ramekin molds.
Bake for 16-18mins. Enjoy warm with a scoop of ice cream!
