Smart enough to serve at a dinner party, and absurdly quick and easy to make. The name literally means “Half- cooked chocolate cakes”. You will need some muffin tins, individual dariole moulds, or similar. This quantity will make 4-6 cakes, depending on the size of the tins.
100g dark chocolate (at least 52% cocoa butter) — plus 8-12 extra squares
1 tbsp flour
80g caster sugar
Preheat the oven to gas 8 (240C). Break the 100g of chocolate into small pieces and melt with the butter by putting them in a bowl over simmering water. Do not let it overheat, or the chocolate will turn horribly lumpy and you will have to throw it away and start again! Whisk the eggs with the sugar, and then stir into the melted chocolate. Then whisk in the flour very thoroughly.
Butter and flour the muffin tins and fill a third full with the chocolate mixture. Then put two squares of chocolate in each one and top up with the rest of the mixture. Bake for 10 minutes, until they are, as the name suggests, not quite cooked. Remove from the oven and let them cool for a couple of minutes before removing from the tins — they will probably sink slightly, but don’t worry about this. Serve with a scoop of vanilla ice cream. They should be light and spongy on the outside, and gooey in the middle.