Chocolate cakes with salted butter

Melt a little butter and grease the mold, even a silicone one, so the cakes hold their shape.

Put the chocolate in a large bowl, cutting a big chunk into smaller pieces if you are not using chips, and add the butter cut into pieces.

Set the bowl over a bain-marie of simmering water, making sure neither the chocolate nor the bowl touches the water.

Separate the whites from the yolks into a large bowl, keeping every trace of yolk out of the whites, because yolk stops the whites rising well.

Stir the melting chocolate regularly to incorporate the butter, until both have melted completely.

Take it off the heat and turn the heat off.

Add the sugar to the chocolate and mix well, then push the yolks in and stir.

Whisk the egg whites to soft peaks -- firm but still a bit soft, holding a peak.

Add about a third of the whites to the chocolate and fold them in, going under and lifting to the centre.

Fold in another third, then the rest, folding so the whites are not broken and the air they hold is preserved.

Sift the flour over, about half at a time, and fold it in.

Fill the molds about 80 per cent full, because they will rise.

Put the mold on a cookie sheet and bake at 400F.

Unmold onto a tray, flip, lift the tray off and press each cake gently into shape.