Preheat the oven to 220 degrees Celsius and grease 6 small soufflé molds with butter.
In a medium-sized pot, melt the chocolate and butter in a double boiler. Once melted, remove from heat.
Add the sugar and salt and whisk with a balloon whisk.
Add the eggs, port, and vanilla and continue beating.
Add the flour and finish beating well.
Pour the mixture evenly among the 6 molds and place them in a somewhat deep container so you can add a little water while baking.
Boil two cups of water and pour it into the container with the molds.
Bake the cakes for 20 to 25 minutes or until a toothpick inserted in the edges comes out clean, but when inserted in the middle, it comes out slightly moist.
Pour the cakes into individual plates and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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