Chocolate cake with a liquid core

Roughly chop the chocolate and melt it with butter in a bowl over a water bath. Beat the eggs and egg yolks with sugar in a bowl until frothy. Add the flour and melted chocolate and stir into a smooth batter.

Preheat the oven to 180°C top/bottom heat or 155°C convection. Grease 6 small soufflé dishes and sprinkle with sugar. Fill the dishes with the batter and bake on the middle rack for 9-12 minutes.

Carefully check if your cakes are done. But only with your fingertips!