INGREDIENTS
2 ounces (57g) good quality dark chocolate
1/4 cup (1/2 stick) unsalted butter
1/2 cup confectioner’s sugar
3 tablespoons all-purpose flour
1 whole egg + 1 egg yolk
DIRECTIONS
First, preheat the oven at 425 degrees Fahrenheit and butter two ramekins. Coat the interior with some flour and shake off any excess. Place the chocolate and butter in a medium or large microwaveable bowl and microwave it for 1 minute (you can also use the double boiler method).
Whisk the butter and chocolate until it is completely melted. Next, sift the confectioner’s sugar and flour directly into the bowl in 3 separate parts, mixing it well after each addition.
Finally, add in the whole egg and egg yolk, and mix well. Pour the batter evenly between the two ramekins and tap the ramekins on the counter to level it off. Place the ramekins on a baking sheet and into the oven for about 14 minutes.
Once done, take it out of the oven and allow it to rest for a few minutes before removing the cake from the ramekin. It is completely okay if the surface cracks a bit.
You can serve it directly from the ramekin or remove it and place it on a plate as I have, but not inverted. Place a sliced strawberry or any other berries on top and dust with confectioner’s sugar for the final touch.
O Z M U N D A R E G A L I S 
I tried this last night but to no avail. 😦 When I mixed the melted butter and chocolate together with gradual amounts of sugar and flour, the batter becomes a little hard and the consistency seems funny. Is it supposed to be like that? And how do I prevent the outside to be less hard, cause the outside is as hard as rocks! What am I doing wrong here? 😦
The temperature of your oven may be different from mine, even if set at same temp. You may want to let it bake a little less longer. As soon as the outside is firm, you should take it out, so make sure to check after 10 minutes and every minute after that. You may also wish to use less flour and make it just 1 – 1 1/2 tbsps instead. The flour is what holds the cake together.