Moelleux au chocolat

Preheat the oven to 200°C (400°F). Butter four 8-cm (3-inch) ramekins, then dust them with cocoa powder, tapping out any excess. This helps the cakes release and adds a subtle chocolate flavor.

Chop the dark chocolate and cut the butter into small pieces. Melt them together in a heatproof bowl set over a pan of simmering water (or in the microwave in short bursts). Stir until smooth, then set aside to cool slightly.

In a large bowl, whisk the eggs and granulated sugar together with a pinch of salt for about 2 minutes, until pale and foamy. The mixture should thicken slightly.

Slowly pour the melted chocolate and butter into the egg mixture, folding gently with a spatula until just combined. Be careful not to deflate the eggs—this is key for the texture.

Sift the flour over the batter and fold it in delicately until no streaks remain. The batter will be thick and glossy.

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full. For an extra-molten center, you can place a small cube of frozen chocolate in the middle of each before baking.

Place the ramekins on a baking sheet and bake for exactly 11-13 minutes. The edges should be set but the center should still jiggle slightly. This timing gives the classic runny heart.

Let the cakes rest in the ramekins for 30 seconds, then run a knife around the edge to loosen. Invert onto plates, dust with powdered sugar, and serve at once. Optionally, accompany with crème fraîche or vanilla ice cream.