Unsalted butter 5 tbsp
Flour 1 tbsp
Chopped chocolate 14 oz
Sugar 2 tbsp
Eggs 2
Salt 1/4 tsp
Method:
Preheat oven to 180 degrees C.
Generously butter 6 ramekins or a 6-cup muffin tin.
Dust with flour, tapping out excess; set aside.
Put chocolate, butter, and 1 tablespoon sugar in a bowl set over a pan of simmering water; whisk occasionally until smooth.
Remove from heat, and let stand until cool and thickened, 3 to 5 minutes.
Beat eggs and remaining tablespoon sugar until pale and doubled in volume.
Sift flour and salt into egg mixture; mix to combine.
Add chocolate mixture 1/4 cup at a time; mix, Batter will be thick.
Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon.
Bake until tops are springy to the touch, 18 to 20 minutes.
Immediately turn out onto wire racks; re-invert, and let cool.
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