First, melt your butter and chocolate over a double boiler or you could use the microwave.
To get the best chocolate dessert, to me, is by using good quality chocolate. In this case, I'm using Callebaut. Ghiradhelli is good too.
Anyway, while your chocolate and butter is melting, whip up your eggs and sugar until VERY thick and pale. About 5-7 minutes.
Remove the bowl from heat once the chocolate has fully melted. It's ok if the butter hasn't fully melted. Just continue whisking after you've taken it off the heat, the residual heat melts the butter.
This is how the egg and sugar mixture should look like.
A little video to show the texture and thickness of the egg and sugar batter.
Then fold in the flour in three batches.
Once that's done, pour half of the egg, sugar and flour batter into the melted chocolate and butter.
This is when it's done. It would be pretty thick.
Now add the chocolate batter into the previous remaining half egg and sugar batter. Fold it only until incorporated!
Once you're done, cover it with plastic wrap and chill it in the fridge for 1 hour.
When there is 15 mins left for the batter to chill, preheat your oven to 180°C/350°F. You could use any ramekin or mould that you want. I used a greased ring mould and lined it with parchment paper.
Then fill it about 80% with the batter. And bake for exactly 8 minutes. 8 minutes only!
After letting it rest for 5 minutes, remove the ring mould and peel off the parchment paper.
Pop it on to a plate, design it however you like and.....
Try not to eat it in 3 seconds... Btw these are best served warm, fresh with a dollop of ice cream!
Hope you enjoyed this guide! Happy baking! My instagram: @farahvaz