Ingredients

• 4 ounce unsweetened chocolate, chopped
• 4 ounce unsalted butter
• 2 eggs, large
• 2 egg yolks, large, separated
• 0.25 cup granulated sugar
• 1 tablespoon all-purpose flour
• 0.25 teaspoon salt
• 4 ounce semi-sweet chocolate, chopped
• 3 ounce heavy cream
• 1 tablespoon unsalted butter
• 2 tablespoon unsweetened cocoa powder
• 0.5 ounce unsalted butter, softened

Steps

1. Preheat oven to 425°F (220°C). Brush the interiors of 4 ramekins (6 oz each) with softened butter, ensuring complete coverage. Dust each ramekin with a light coating of cocoa powder, tapping out excess. Place ramekins on a baking sheet.
2. Combine 4 ounces chopped unsweetened chocolate and 4 ounces unsalted butter in a medium saucepan over low heat, stirring occasionally until completely melted and smooth.
3. Remove the saucepan from heat and let cool for 2 minutes. Whisk in 2 large egg yolks and then 2 large eggs until fully incorporated.
4. In a separate bowl, whisk together 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon salt.
5. Add the dry mixture to the chocolate-egg mixture and whisk until just combined and smooth. Do not overmix.
6. Divide the batter evenly among the 4 prepared ramekins, filling each about three-quarters full.
7. Bake for 12 to 14 minutes, until the edges are set and springy but the center still jiggles slightly when gently shaken. The cake should look nearly cooked but feel soft in the middle.
8. While the cakes bake, prepare the ganache: Chop 4 ounces semi-sweet chocolate into small pieces and place in a small heatproof bowl.
9. Heat 3 ounces heavy cream in a small saucepan over medium heat until it just begins to steam and small bubbles form around the edges. Do not boil.
10. Pour the hot cream over the chopped semi-sweet chocolate and let sit undisturbed for 30 seconds to allow the chocolate to soften.
11. Whisk the chocolate and cream together until completely smooth and glossy. Stir in 1 tablespoon unsalted butter until melted and incorporated. Set ganache aside.
12. Remove the cakes from the oven. Let rest in the ramekins for 1 minute, then carefully run a thin knife around the inside edge of each ramekin to loosen the cake.
13. Place a serving plate over each ramekin and invert, holding both together firmly and lifting away the ramekin to unmold the cake onto the plate.
14. Spoon a generous amount of warm ganache over the top of each molten cake, allowing it to drip down the sides.
15. Dust the top of each cake lightly with unsweetened cocoa powder using a fine-mesh sieve. Serve immediately while the center is still warm and molten.