1. Add the eggs, egg yolk and sugar to a large bowl

2. Beat until the mixture is smooth and creamy. This will take about 8 minutes by hand, 5 minutes if you use a stand mixer or an electric hand mixer.

3. Then put the eggs aside until later. Add the diced butter and chopped chocolate to a heat-resistant bowl.

4. Place this over a pan with boiling water (double boiler) until the butter and chocolate have melted fully. Then take the bowl off the heat (watch out, it’s hot) and let the chocolate cool for a few minutes. Then pour in half of the beaten egg mixture in a steady stream.

5. Quickly beat the eggs and chocolate so that the eggs don’t scramble. Then pour this mixture back into the bowl with the remaining egg and sugar mixture.

6. Stir very well. Then add the flour.

7. Stir the chocolate batter well. Butter 4 ceramic ramekins with extra butter and divide the batter evenly over them. Fill the ramekins for about 3/4, not to the brim. The batter will rise while baking.

8. Then place the ramekins in the fridge and let them chill overnight. Next day, place the ice cold chocolate ramekins in a preheated oven at 356°F (180°C) and bake the cakes for about 10 minutes.

9. Once baked, remove them from the hot oven. Run a sharp knife around the edge of the cakes. Then carefully place them upside down on a plate and remove the ramekin. Serve hot.