Preheat oven to 425°
Melt butter and chocolate in the microwave. You can use a double-broiler but microwave is ok too.
This is how it would look like after 2 minutes (try 1 minute and 30 seconds instead). Don’t worry, just stir everything and it will look smooth after a while.
Just stir until smooth. Then set aside.
Beat the eggs (3 eggs + 3 egg yolks) until it’s lemon colored.
Add the sugar gradually while the whole thing continues to beat well.
Once sugar and eggs are beaten well, pour the melted chocolate into the bowl. I’m not sure if it should be bubbly like that but try not to worry about it too much.
Stir until the mixture is well combined. Again, don’t worry how it looks at first.
I told you, right? No problemo…
In a bowl, combine flour and cocoa powder.
Dump the flour and cocoa mixture into the chocolate mixture. Fold it in. Don’t violently mix the mixtures together. Start in the middle, then turn the spatula in a scooping motion, turning it on top to fold. Continue to do this until well-combined.
And here it is… fight the urge. Oh ok, maybe twice.
Grease the ramekins or muffin pans with butter. Transfer the chocolate mixture into the ramekins. Place them in the cookie sheet. Bake for 15 minutes (ramekins), 10 minutes in muffin pans. BTW, I had to use an extra pyrex cup to bake 5 small cakes.
