Preparation time: 20 minutes
2 oz unsweetened chocolate
2 tablespoons butter
1 egg and 2 egg yolks
2 tablespoons all purpose flour
1/2 cup sugar
1.Heat oven to 425F. Melt the butter and chocolate on a double boiler and stir until combined.Keep aside to cool for 2 minutes.
2.In an other bowl whisk the eggs, yolks and sugar until pale and sugar is combined.
3.Mix the egg mixture and chocolate mixture just until combined.
4.Add the flour and mix just until combined.
5.Transfer the batter into ramekins or cupcake molds that have been greased with butter and floured.
6.Bake for 7-8 minutes.Take out of the oven,let cool for 1 minute and carefully invert onto serving plate.Dust with sugar or place a scoop of Ice cream on top and fruit.
Over baking will cause the cake to be cooked completely and you will miss the molten centers.The centers should be still jiggly when you take them out of the oven.
The size and shape of your cake will vary depending on the mold you use, I used silicone dome molds or this.
Add more sugar if you like it sweeter or you can use bittersweet or semisweet chocolate as well to your taste.