Molten chocolate cakes

Ingredients for this step

Butter · 130 gPlain flour · 45 g

Preheat the oven to 210°C. Set aside 10 g each of the measured butter and flour. Butter the four ramekins, dust them with the reserved flour and tap out the excess.

• Coat the corners carefully for easy unmoulding.

Look for this: A very thin white film covers the whole inside.

Ingredients for this step

Dark chocolate · 180 gButter · 130 g

Set a bowl over barely simmering water without letting its base touch the water. Add the chocolate and the remaining 120 g of butter, stir for 3–4 minutes, then remove the bowl while a few small pieces remain and stir until smooth.

• For a microwave, heat for 20 seconds at a time and stir after every burst.
• Stop heating before everything has melted; the remaining warmth will finish the job.

Look for this: The mixture is warm, smooth and shiny, with no solid pieces left.

Ingredients for this step

Dark chocolate · 180 gEggs · 3Sugar · 70 gPlain flour · 45 g

Whisk the eggs and sugar for 30 seconds, just until even. Pour in the chocolate mixture, stir, then fold in the remaining 35 g of sifted flour until no white streaks remain.

• Divide the batter between the ramekins, filling each one three-quarters full.
• Bake immediately to preserve the molten centre.

Look for this: The batter is even and falls from the spatula in a thick ribbon.

Ingredients for this step

Dark chocolate · 180 gEggs · 3Sugar · 70 gPlain flour · 45 g

Bake the batter-filled ramekins at 210°C for 9 minutes, checking at that point; give them 1 more minute only if the whole surface still looks liquid. Rest for exactly 1 minute before turning them out.

• Run a thin knife around each edge, cover the ramekin with a plate and invert it in one confident movement.

Look for this: The edges are set while a circle about 3 cm wide still wobbles in the centre.