If you have a double boiler, use it for this. If not, be careful to regulate the temperature. Heat the chocolate and butter together slowly until the chocolate is almost fully melted.

In the meantime, beat together the eggs, yolks and sugar with an electric beater until light, fluffy and thick. If you’re concerned about how many calories there are in this dish, whisk by hand! You’ll feel better about it.

Beat together the melted chocolate and butter. Slowly pour in the egg mixture and mix through then beat in the sifted flour until just combined.

Butter and lightly flour four 4-ounce ramekins or, ahem, a few silicone cup-cake moulds! Divide the mix among the moulds. If you’re making them in advance, place them on an oven tray and pop them in the fridge. Just bring them back to room temperature before baking.

Preheat the oven to 450˚F (230˚C). Bake the cakes for 6 to 7 minutes. Prep the other ingredients you’re serving the cakes with as you need to serve them immediately so that the centre remains soft.

At 6 minutes pull the tray out and shake gently. When they’re done, the centre will ‘wobble’ a little, but the sides won’t.

Invert the moulds onto serving plates. Go back to the first one you plated and lift up a corner of the mould. The cake should release onto the plate. If you’re using ramekins, you can gently tap the ramekin on the plate and it should release.

Serve immediately.