Fold the flour and chocolate.
Pour into two to three-inch cake moulds rimmed with greased parchment paper (as in the side image), or individual ramekins (as in the photo above).
Bake for six to eight minutes or until the edges are set and the middle is still soft. You want the centre to be gooey, so I would stick to about six minutes since they will continue cooking from their own heat even when you pull them from the oven.
Carefully lift cake moulds, and remove parchment liner, unless in ramekins (in which case, you’re all set!)