• 250g good quality couverture chocolate, finely chopped
• 1 package (250g) unsalted butter
• 4 whole eggs, at room temperature
• 2 egg yolks
• 2/3 cup (170g) sugar
• 4 tablespoons (30ml) orange liqueur or brandy
• 2/3 cup (100g) self-raising flour (Farina)
• 1 pinch of salt
METHOD
1. Generously butter 8-10 small ramekins. Dust them with cocoa powder, shaking off any excess. Melt the chocolate and butter in a double boiler (bain-marie). That is, put water halfway up a saucepan and place a glass bowl on top. Be careful, the bottom of the bowl must not touch the water. Put the chopped chocolate and butter inside and stir until melted. Remove from the heat and let it cool slightly for 2-3 minutes.
2. In the mixer bowl, place the eggs, yolks, and sugar and beat for 4-5 minutes until they become fluffy and pale. Add the liqueur and salt. Lower the mixer speed and slowly pour the melted chocolate into the mixture.
3. Take the bowl off the mixer and add the flour. Mix with a spatula using circular motions until incorporated with the rest of the mixture. Pour the mixture into the ramekins, filling them up to 2/3 full. Bake in a preheated oven at 200°C (392°F) for 10 minutes.
4. Remove the cake when the edges are set and slightly puffed, but the center is still wobbling intensely like jelly. Let it rest for 5 minutes.
5. Score around the edge, carefully unmold, and serve hot so that the lava flows out when you cut into it.
