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A little chocolate cake with a warm molten centre that flows out when you cut in. Rich and quick to make. Serves 4.
Melt the 120 g dark chocolate with the butter in a bowl set over barely simmering water, or in short bursts in the microwave, stirring until smooth and glossy. Let it cool slightly.
Whisk the 2 eggs, 2 yolks and the sugar for 2 to 3 minutes until pale and thick, then fold in the melted chocolate.
Sift the flour and cocoa over the batter and fold gently with a spatula just until no dry streaks remain, keeping it airy.
Butter and lightly cocoa-dust 4 ramekins, divide the batter between them, and bake at 210°C for 9 to 11 minutes, until the edges are set but the centre still wobbles.
Let the cakes stand for 1 minute, turn out onto plates, dust with powdered sugar and cut in so the molten centre flows out. Serve at once.
