Preheat the oven to 425 degrees, spray two 4 ounce ramekins with nonstick spray, and place them on a baking sheet.

Place the dark chocolate in a microwave-safe bowl and microwave in 30 second intervals, stirring after each, until completely melted. (I did 3 intervals.)

In another bowl, whisk together the melted chocolate and butter. Next add the sugar and mix well. Add in the eggs and whisk until combined. Then add a pinch of salt, the flour, and the stout beer. Whisk until all ingredients are incorporated.

Divide the batter between the ramekins, filling each about 2/3 full. Place the baking sheet in the oven and bake for about 11 minutes, or until the center is no longer jiggly. Remove from the oven and run a knife around the inside of the ramekin to loosen the cake. Let the cakes cool for a minute before turning them out onto plates to serve.

Garnish with powdered sugar and serve with ice cream!