150g/5oz/⅔ cup butter plus extra to grease
3 medium (US large) eggs plus 3 egg yolks
75g/3oz/scant ⅓ cup caster (superfine) sugar
150g/5oz plain (semisweet) chocolate (minimum 70% cocoa solids), broken into
50g/2oz/½ cup plain (all-purpose) flour, sifted
6 chocolate truffles
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly butter six 200ml/7fl oz/¾ cup ramekins.
2 Put the whole eggs, egg yolks and sugar in a large bowl and whisk for 8–10 minutes until pale and fluffy.
3 Meanwhile, melt the chocolate and butter in a bowl set over a pan of gently simmering water, stirring occasionally.
4 Stir a spoonful of the melted chocolate into the egg mixture, then gently fold in the remaining chocolate mixture followed by the flour. Use a figure-of-eight motion.
5 Put a large spoonful into each ramekin and then place a chocolate truffle in the middle of each. Spoon the rest of the mixture over the truffles.
6 Bake in the oven for 10–12 minutes until firm on top and starting to rise. Serve warm.