Rich, warm and intensely chocolatey, with the roasted coffee, dark toffee and subtle spice of Opius Nigredo. Serve immediately while the centre is still deliciously molten.

Serves: 4

Preparation: 15 minutes

Baking: 9–11 minutes

Ingredients:

• 60 g dark chocolate, approximately 53% cocoa
  
• 110 g unsalted butter
  
• 50 g plain flour
  
• 4 medium eggs
  
• 50 ml Opius Nigredo
  
• 80 g sugar
  
• A pinch of fleur de sel
  

1. Preheat the oven to 200°C, or 180°C fan-assisted.
   
2. Use a little of the butter to grease four individual ramekins. Dust them lightly with some of the flour and shake out any excess.
   
3. Gently melt the chocolate and remaining butter together in a heatproof bowl over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly.
   
4. In a separate bowl, whisk the eggs and sugar until smooth and evenly combined. Avoid incorporating too much air.
   
5. Stir the Opius Nigredo and fleur de sel into the egg mixture.
   
6. Gradually fold in the melted chocolate and butter. Sift in the remaining flour and mix gently until you have a smooth batter.
   
7. Divide the batter evenly between the ramekins, leaving approximately 1 cm of space at the top.
   
8. Bake for 9–11 minutes. The edges should be set, while the centre remains soft and slightly wobbly.
   
9. Leave to rest for one minute, then serve immediately in the ramekins.
   

Tip: Every oven behaves differently. Start by baking one moelleux for nine minutes to determine the perfect timing for a molten centre.