Use a very good quality dark chocolate such as Manjari or other dark chocolate rich in cocoa. The salted butter compliments the chocolate very well to make this dessert a great recipe.

Preheat oven to 400°F. Melt the teaspoon of butter and grease individual ramekins or cannel‚s cakes molds.

In two large bowls, separate the yolks from the whites.

Melt the chocolate in a bain-marie with the butter. Stir occasionally, to incorporate the butter until all the chocolate is melted. When the chocolate is melted, remove from the heat and whisk in the sugar and the egg yolks. Mix well.

Whisk the egg whites until soft peaks, and fold in to the chocolate mixture. Sift the flour and mix well to incorporate it to the mixture. Fill the prepared molds with the chocolate batter and bake for 15 to 20 minutes depending how moist you want to have them.

When cooked, unmold the small cakes, and place on a cooling rack to cool. Serve at room temperature.