1. Prepare the molds:
Grease 4 small ovenproof molds (e.g., soufflé dishes or muffin cups) well and lightly dust with cocoa powder (to prevent sticking).

2. Melt the chocolate and butter:
Melt the chocolate and butter in a double boiler or in the microwave (briefly, at medium heat) and stir until smooth. Let cool slightly.

3. Make the egg mixture:
Beat the eggs, egg yolks, sugar, and salt with a hand mixer until light and creamy (approx. 3–5 minutes).

4. Mix:
Carefully stir the cooled chocolate-butter mixture into the egg mixture.

Sift the flour and fold in – don’t overmix, or the batter will become tough.

5. Bake:
Fill the batter into the baking cups (not completely full, as they rise easily).

Bake in a preheated oven at 200°C (top/bottom heat) for approx. 10–12 minutes.

The edges should be firm, but the center should still be soft.

After 10 minutes, the center will be very runny, after 12 minutes it will be only slightly creamy – depending on your preference.

6. Serve:
Let the molds cool briefly (1 minute), then carefully turn them out onto plates.

Serve with powdered sugar, vanilla ice cream, berries, or whipped cream.

✅ Tip:
You can also freeze the unbaked molds and bake them straight from the freezer—then simply leave them in the oven for 2-3 minutes longer. Perfect for guests or a spontaneous chocolate craving!