Step 1

1 Position the rack in the middle of the oven and preheat 450 degrees

Step 2

2 Generously butter and dust two 4-ounce molds, custard cups or ramekins with cocoa powder, tapping out the excess

Step 3

3 Combine the butter and chocolate in a heatproof bowl set over a pan with a few inches of simmering water, ensuring the bottom of the bowl doesn’t touch the water, and stir until the chocolate is almost completely melted

Step 4

4 (Alternately, you may heat them together in a microwave, starting with 1 minute on HIGH, then stirring, and finishing in short bursts on 50 percent power as needed until almost melted

Step 5

5 Stir together until thoroughly combined

Step 6

6 ) Remove the bowl from the pan

Step 7

7 While the chocolate and butter are melting, in a medium bowl, using a whisk or handheld mixer on medium-high, beat together the egg, yolk and sugar until light, thick and pale yellow

Step 8

8 Finish stirring together the chocolate and butter; it should be quite warm

Step 9

9 Gradually whisk the chocolate mixture into the egg mixture, then quickly beat in the flour by hand, just until combined

Step 10

10 Divide the batter between the molds

Step 11

11 (At this point you can refrigerate the desserts for up to several hours

Step 12

12 Bring them back to room temperature before baking

Step 13

13 )

Step 14

14 Transfer the molds to a baking sheet to make them easy to move in and out of the oven (and contain any possible overflow)

Step 15

15 Bake for 7 to 10 minutes — the longer you bake, the less "sauce" there will be

Step 16

16 The center will still be quite soft and slightly dipped, but the sides will be set

Step 17

17 Let rest for about a minute

Step 18

18 Place an overturned plate on top of the mold and, holding onto the mold in one hand with a potholder, mitt or dish towel, invert the plate and the mold

Step 19

19 (If you have a lightweight pot rest or trivet, you can set the ramekin on top of that and use it to help you invert as well

Step 20

20 ) Let sit for about 10 seconds

Step 21

21 Unmold by lifting up one side of the mold; the cake will fall out onto the plate

Step 22

22 It's okay if you have to tap or gently shake the ramekin to nudge it out

Step 23

23 Serve immediately

Step 24

24 VARIATIONS: Add up to 1 tablespoon of your favorite liqueur, whisked in after the chocolate and egg mixtures have been combined

Step 25

25 For an orange-flavored cake, rub the zest of 1 orange into the sugar before combining with the eggs

Step 26

26 To make this recipe gluten-free, you may substitute a gluten-free flour blend

Step 27

27 If you are concerned about undercooked batter, you may use pasteurized eggs

Step 28

28 Or you may choose to add ganache and fully cook the dessert

Step 29

29 To make the ganache, in a small saucepan over medium heat, add 1/4 cup cream and bring to a simmer

Step 30

30 In a small bowl, add 2 ounces of chocolate

Step 31

31 Pour the hot cream over the chocolate and stir until smooth

Step 32

32 Place ganache in the freezer until firm, 30 to 45 minutes

Step 33

33 Fill the ramekin halfway with batter, add 1 tablespoon of the ganache and then cover with the rest of the batter

Step 34

34 Bake for 10 to 12 minutes