Moelleux au chocolat (Molten Chocolate Cake)

I've been in the mood for something baked and chocolate, so I decided to give this recipe from Laylita's Recipes a try. If you've never tried any of her recipes, take a look around her blog. Everything I've tried from it has been excellent. I baked this for 15 minutes, the longest time recommended on the recipe at 410°, but I think it could have baked for just a minute or two more. I was afraid to cook it too long and dry it out. It was still really good - chocolatey, molten, and it hit the spot for me! 

Moelleux au chocolat (Molten Chocolate Cake)

7 oz. (200 g) baking dark chocolate

3.5 oz.(100 g) salted butter

3.5 oz.(100 g) sugar 

2 T. flour

3 eggs

Melt the chocolate and the butter on medium heat in a thick-bottom saucepan or in a bain-marie. Mix constantly to avoid the ingredients from sticking and burning. Remove from heat as soon as the chocolate is completely melted, and place it in a bowl at room temperature. 

Preheat the oven at 410°.

Add the eggs to the melted chocolate and butter, mixing well with a whisk. Then use a spoon to add mix in the sugar, mixing well. Add the flour, and stir just until mixed in and smooth.

Lightly grease a rectangular bread pan by coating it with butter on all inner sides. Or you can bake it in 4 ramekins. Pour the mix in the baking pan and bake for 15- 20 minutes at 400° (or 13-15 minutes at 410°). The cake will be done when the edges start to get golden and separate from the baking mold. The center should still be soft. If baking in individual ramekins, bake for 10-12 minutes at 400°.

Let the cake cool down for 5 minutes for the rectangular mold or 3 minutes for the ramekins, then gently remove it from the mold. Serve the cake immediately.

Can be stored in the refrigerator and warmed for 20-30 seconds.