Molten Chocolate Cake (Oceania)

2 ounces bittersweet chocolate, preferably Valrhona 70% cacao Guanaja, cut into chip-sized pieces (about ½ cup)

5 tablespoons heavy cream

1 ½ teaspoons unsalted butter

You can also use the ganache on its own to make individual truffles for serving as after-dinner treats. Simply roll them any size you like and then toss them in cocoa to coat them lightly.

5 ounces semisweet chocolate, preferably Valrhona 64% cacao Manjari, cut into chip-sized pieces (about 1 ¼ cups)

¾ cup heavy cream

¾ teaspoon pure vanilla extract

1 tablespoon (1/2 ounce) unsalted butter, softened at room temperature

7 tablespoons (3 ½ ounces) unsalted butter, plus more for the ramekins, softened at room temperature

4 ounces bittersweet chocolate, preferably Valrhona 70% cacao Guanaja, cut into chip-sized pieces (about 1 cup)

4 large eggs

3 tablespoons granulated sugar

¼ cup plus 1 tablespoon all-purpose flour

Place the chocolate in a small bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour the cream over the chocolate and let sit for 1 minute. Whisk together until completely smooth and shiny, then whisk in the butter. Let cool at room temperature for 1 hour. Cover and refrigerate until firm, about 2 hours.

Divide the filling into equal portions and roll each portion into a ball. Return to the refrigerator until ready to use.

Place the chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Remove from the heat, pour over the chocolate, and let sit for 1 minute. Whisk the chocolate and cream together until completely smooth and shiny. Whisk in the vanilla and the butter. Let cool to room temperature.

Preheat the oven to 400°F. Generously butter six 5- to 6-ounce ramekins, line the bottoms with parchment paper and butter the paper. Place on a small sheet pan. Melt the chocolate in the top of a double boiler over (not touching) barely simmering water in the bottom pan until warm. (Or use a heatproof bowl over a saucepan.) The chocolate should register 105° to 115°F on an instant-read thermometer. (Or dip a small metal skewer into the chocolate. It should feel warm when touched to your lower lip.)

Combine the eggs and sugar in the bowl of a stand mixer. Place the bowl over (not touching) simmering water in a saucepan. Whisk just until warm, about 1 ½ minutes. Place the bowl on the mixer, fit with the whisk attachment, and whip on medium-high speed until fluffy, about 5 minutes.

Remove the bowl from the mixer. Sift the flour over the top of the egg mixture. Using a rubber spatula, fold in the flour. Then fold about one-third of the egg mixture into the melted chocolate. Fold in the remaining egg mixture in two batches.

If desired, spoon the chocolate batter into a pastry bag fitted with a medium round tip. Pipe or spoon about ¼ cup of the batter into each ramekin. Top with a ball of ganache. Pipe or spoon the remaining batter over the top.

Bake until a skewer inserted down one side of the cake (the center will be liquid because of the ganache) comes out clean, 10 to 12 minutes. Remove from the oven and let sit 1 minute.

Warm the chocolate sauce. Put the warm sauce in a measuring cup with a spout. Invert each cake onto an individual serving plate and carefully lift off the ramekin. Peel off the parchment. Pour a generous tablespoon of sauce over the top, letting it drip down the sides.