Molten chocolate cake. The dessert that defined the 1990s. Overdone in restaurants. Underrated at home. When you crack it open, the centre should flow like lava. Hence the name.
The timing is everything. Underbake and it's raw. Overbake and it's just chocolate cake. The sweet spot is narrow. Eight minutes in a hot oven. The edges set. The centre stays liquid.
Use good chocolate. Not chocolate chips. Not cocoa powder mixed with oil. Real dark chocolate. Seventy percent cacao. The quality shows.
Serve immediately. This waits for no one. Have your guests at the table. Bring the ramekins straight from oven to plate. Dust with cocoa. Add cream. Watch them cut it open.
Preheat oven to 200°C. Generously butter two 200ml ramekins. Dust with cocoa powder. Tap out excess. Place ramekins on a baking tray.
Melt chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth. Remove from heat. Let cool slightly.
In a separate bowl, whisk together whole eggs, egg yolks, and sugar until pale and thick, about 2 minutes. The mixture should ribbon when you lift the whisk.
Pour melted chocolate into the egg mixture. Fold gently with a spatula until combined.
Sift flour over the top. Fold in gently until just incorporated. Don't overmix. Some streaks are fine.
Divide batter evenly between the prepared ramekins. They should be about three-quarters full.
Bake for 8-10 minutes. The edges should be set but the centre should still jiggle slightly when you shake the ramekin. This is crucial. If in doubt, underbake rather than overbake.
Remove from oven. Let stand for 1 minute. Run a knife around the edge of each ramekin. Invert onto serving plates. Tap gently. Lift off the ramekin. Dust with cocoa powder. Serve with cream or ice cream on the side.