PREP RINGS/MOULDS (60ml moulds):
Butter moulds, if using rings line with parchment paper. If using moulds once buttered dust insides with Cocoa power. (See pic)

MIXTURE:
In a bowl, whisk the whole eggs to well combined. Then add yolks and sugar and whisk again until evenly combined.

In a a bowl over a Bain-Marie, melt the chocolate and butter. Take off the heat/Bain-Marie before all the chocolate is melted, 90% melted and melt the rest of the chocolate off the heat.

Once the chocolate has cooled, below 30-28degrees, whisk the chocolate with the above egg mix until well combined.

*Eggs cook at 38degrees.

Add flour and whisk again, ensure no lumps.

Then chill the mixture in the fridge for 30min.

Equally fill your rings/moulds with the chocolate and return to the fridge for a further 2-4 hours.

*You can even make these the day before to be cooked on the day.

Heat over to 180°C (fan). (200°C/gas 6)

Bake in the over for 10-15min.

The outer edge of the cake will be soft but firm. The middle should be squidgy when touched lightly but seem wet.

Remove from the oven when ready and rest in their moulds for two minutes. Then transfer to the plate.

*This dessert takes practice to judge when they ready. Also each oven is different. So it will likely be take trial and error until you get it right. Unless you get lucky!