Tortino al Cioccolato Fondente

Ingredients

- 200g dark chocolate
- 50g butter
- 100g sugar
- 3 eggs
- 2 egg yolks
- 50g All-purpose flour
- Unsweetened cocoa powder as needed

Instructions

1. Grease six aluminum or ceramic moulds with butter and dust them with cocoa powder, removing any excess. Place them in the fridge while preparing the batter. 
2. Melt the dark chocolate and butter in a bain-marie or microwave. Stir until smooth and let cool slightly. 
3. In a bowl, whisk the eggs, egg yolks, and sugar with an electric mixer until the mixture is light and fluffy. Gently fold the melted chocolate into the egg mixture using a spatula. 
4. Sift the flour into the batter and mix gently with upward motions to maintain the airy texture.
5. Divide the batter evenly among the six moulds, filling them about 3⁄4 full.
6. Bake the cakes in a preheated oven at 180°C for 12-13 minutes. The cake should be set on the outside but have a soft, molten centre.
7. Let the cakes cool for a couple of minutes, then gently invert them onto dessert plates.

Serve immediately, dusted with powdered sugar or accompanied by vanilla ice cream.

Tips
- For an even creamier center, place a small piece of dark chocolate in the middle of the batter before baking.
- You can prepare the cakes in advance and store them in the fridge. Bake them just before serving.