Molten Chocolate Cake

Preparation

Step 1: Preheat and prepare the molds

Preheat the oven to 200°C (400°F).

Generously butter 6 individual molds or ramekins with softened butter using a pastry brush.

Dust with cocoa powder (or flour), coat the sides thoroughly, then turn upside down to tap out the excess.

Place the molds in the refrigerator while you prepare the batter.

Step 2: Melt the chocolate and butter

Break the chocolate into pieces in a mixing bowl.

Add the butter cut into small cubes.

Melt in a bain-marie or in the microwave in 30-second bursts, stirring between each.

Let cool at room temperature for 5 minutes.

Step 3: Whisk the eggs and sugar

In another bowl, whisk the eggs with the sugar until the mixture whitens and becomes lightly frothy.

Don’t go until ribbon stage — the mixture should stay fairly liquid to avoid incorporating too much air.

Step 4: Incorporate the chocolate

Pour the warm melted chocolate into the egg-sugar mixture in a thin stream, whisking gently.

Mix until you have a smooth, homogeneous batter.

Step 5: Add the flour

Sift the flour over the batter.

Fold it in gently with a rubber spatula, lifting the mixture from bottom to top.

Stop as soon as the flour is absorbed — do not overwork the batter.

Step 6: Fill the molds and bake

Take the molds out of the refrigerator.

Divide the batter evenly among the 6 molds.

Place in the oven immediately and bake for EXACTLY 12 minutes at 200°C.

Watch them closely: the edge should be set and the center should quiver.

Step 7: Unmold and serve

Remove from the oven and let rest for 30 seconds — no longer.

Run the tip of a knife around each mold.

Carefully unmold onto warm plates.

Serve immediately, dusted with powdered sugar, with a scoop of vanilla ice cream or some custard.