MOLTEN CHOCOLATE CAKE
1 Butter and flour six 6-ounce custard cups.
2 In a metal bowl, place 200 grams of the chocolate and the butter; set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
3 Using an electric mixer, beat the eggs, yolks, and sugar at medium-high speed until the mixture is pale and thick, about 10 minutes.
4 Reduce the speed, and gradually mix in the flour.
5 Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
6 Divide half of the mixture among the prepared custard cups. Divide the remaining 50 grams of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top each cup with the rest of the chocolate batter.
7 Bake at 300 degrees F until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 3 to 4 minutes. Cool slightly, but no longer than 2 minutes.
8 Run a sharp knife around the edges of the cups. Turn the chocolate cakes out onto plates, and serve. Garnish with some panache too—fruits, whipped cream, ice cream, and even syrups will make it appear so much harder to make than it actually is.