The best molten chocolate cake is also the easiest to make
2. Combine the chocolate and butter in a double boiler or in a medium saucepan set in a larger saucepan half-filled with simmering water over medium-low heat. Melt the chocolate and butter together.
3. While the chocolate is melting, butter and flour four 4-ounce metal brioche molds or ceramic ramekins. Shake out excess flour, then put the molds on a baking sheet.4. Whisk the eggs, egg yolks, sugar and flour with a stand or hand mixer until the mixture is pale and thick. When you lift the whisk, a ribbon of batter should fall on the surface of the remaining batter and stay there for a second.
5. By now, the chocolate and butter should be nearly melted. Remove the saucepan from the heat and whisk gently until smooth. While whisking gently, add the egg mixture in a slow, steady stream. Whisk just until incorporated, then divide the batter among the prepared molds. 6. Bake for 6 minutes. Pull them out and have a look. The edges should be set, but the center should be indented and a little wobbly. This is perfect. If you think the center is too fluid, return the tray to the oven for another minute.
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