No ratings yet
A little chocolate cake with a warm molten centre that flows out when you cut in. Rich and quick to make.
Melt the dark chocolate with the butter until smooth and glossy.
Whisk the eggs, yolks and sugar until pale and thick, then fold in the melted chocolate.
Sift in the flour and cocoa and fold gently to keep the batter airy.
Pour into buttered ramekins and bake in a hot oven just until the edges are set but the middle is still soft.
Turn out onto a plate, dust with powdered sugar and cut in so the centre flows out.
