👨‍🍳Instructions

1. 1

   Preheat your oven to 200°C (400°F). Generously butter four 6-ounce (170ml) ramekins or soufflé dishes, then dust them with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.

2. 2

   Chop the dark chocolate into small pieces. In a heatproof bowl set over a pot of simmering water (bain-marie), melt the chocolate and butter together, stirring occasionally until smooth and fully combined. Be careful not to let the bowl touch the water. Remove from heat and let cool slightly for a few minutes.

3. 3

   In a separate medium bowl, whisk together the whole eggs, egg yolks, granulated sugar, and a pinch of salt until the mixture is light in color and slightly thickened, about 2-3 minutes. This can be done with a hand whisk or electric mixer.

4. 4

   Gradually pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly until well combined. Sift the all-purpose flour over the chocolate-egg mixture and gently fold it in with a spatula until just combined. Do not overmix.

5. 5

   Divide the batter evenly among the four prepared ramekins. Place the baking sheet with the ramekins into the preheated oven and bake for 12-15 minutes, or until the edges are set and a toothpick inserted into the side of the cake comes out clean, but the center still jiggles slightly when gently shaken. The center should still be soft and molten.

6. 6

   Carefully remove the baking sheet from the oven. Let the cakes rest in their ramekins for just 1 minute. Run a small knife around the edges of each cake, then invert each ramekin onto a serving plate. Dust with powdered sugar if desired, and serve immediately with a scoop of ice cream or fresh berries.