1. Preheat oven to 400F. Grease 6 ramekins with butter or nonstick spray.
2. Put chocolate pieces in a small bowl and melt in the microwave for 1-2 minutes. Remove. Mix with butter and cool.
3. In a large bowl, beat egg whites with 2 tablespoons Vanilla Sugar with electric hand mixer until stiff, about 10 minutes. Reserve.
4. In another bowl, beat egg yolks with Vanilla Sugar until mixture is creamy and pale. Add flour, Pure Ground Vanilla or Vanilla Nectar, melt chocolate and mix.
5. Add egg whites carefully to the mixture.
6. Scoop the batter into the prepared ramekins, 3/4 in each. Place them into the oven for 8 minutes. Remove.
7. Transfer fondant on serving plate. Serve warm with Vanilla sauce.

Vanilla Infusion or Vanilla Bean or Vanilla Nectar or Pure Ground Vanilla

1. Heat milk in microwave to a boil. Remove. Add a pouch of Vanilla Infusion or split lengthwise Vanilla Bean, or 1 teaspoon Vanilla Nectar or Ground vanilla, cover and let infuse for 20 minutes.
2. In a bowl, whisk until foamy the eggs with Vanilla Sugar.
3. Add the infused milk. Pour the mixture into a saucepan. Cook over low heat, stirring constantly, until it coats the back of a wooden spoon. Do not boil, do not overheat or mixture will curdle.
4. Remove from the heat and transfer the sauce to a bowl. Cool at room temperature and refrigerate until ready to serve.

The Vanilla Sauce can be prepared in advance and store in the refrigerator for up to 5 days.