Chocolate lava cake

Melt the chocolate and butter together in the microwave on a low setting, or over a double boiler.

Cream the sugar with the eggs and egg yolk until the sugar dissolves and the mixture is light and fluffy, a couple to three or four minutes.

Pour the melted chocolate and butter into the egg and sugar mixture and mix.

Sift in the flour and cocoa powder, add a small pinch of salt, and fold together, scraping from the middle up underneath.

Generously grease five-ounce ceramic ramekins with butter and fill them about three-quarters full; tap down to remove air bubbles.

Chill the ramekins completely in the refrigerator, about half an hour, before baking.

Preheat the oven to 425F. Set the chilled ramekins in a baking dish with about an inch of water and bake 15 minutes, until the outside is cooked and the inside still molten.

Cool 15 minutes.

Serve dusted with sugar, eaten from the ramekin, or turned out upside down onto a plate, dusted with sugar and cut so the molten center runs out.