Ingredients

120 g	unsweetened chocolate
1/2 cup	butter, unsalted		110 g
4 tbsp	sugar		50 g
1/4 cup	white flour (all purpose)		30 g
2	eggs size large
2	egg yolks
2 tsp	icing/confectioners' sugar		5 g

Before you start

For best results, it is essential to use only the finest quality chocolate that contains at least 60% cocoa.

A hand-held or stand mixer will make things easier for this recipe.

The prepared cakes in ramekins must rest in the refrigerator at least 1 ½ h before baking.

Method

1. Butter and lightly flour the ramekins or small aluminum moulds.
2. Separate the egg whites and yolks for the required number of yolks. Set aside in a glass jar with a lid the whites that are not used in this recipe. Put the jar in the refrigerator or freezer for a future use.
3. In a bowl, mix the whole eggs, yolks, and sugar, beating by hand or with an electric mixer 3-5 min, until the mixture is pale and form ribbons.
4. Melt the butter in the upper part of a bain-marie, then add the chopped chocolate, stirring as it melts. Remove from heat. Now add the egg mixture. Incorporate the flour by sifting it in and mixing with a wooden spoon.
5. Portion out into the ramekins. Chill in the refrigerator at least 1 h 1/2. (Can be kept in the refrigerator up to 1 week)
6. When you're ready to cook, preheat the oven to 230ºC/450ºF. Put the ramekins on a baking sheet and bake them in the centre of the oven for 8 min if taken straight out of the refrigerator; 6 min if you let them reach room temperature: the outside should have a nice crust and the inside should be soft and runny.
7. Take them out of the oven and leave for 1-2 min before removing the cakes from the ramekins running a knife around the edges to prevent sticking. Turn the ramekins upside-down on serving plates, remove the ramekins, dust the cakes with icing (powdered) sugar, and serve.