Combine the flour and cocoa powder, and sift. Preheat the oven for 170℃.
Crush the chocolate and put into a bowl. Add the butter, and melt them over a double-boiler or in a microwave.
(When you are using the double-boiler, remove the chocolate from it at this point.) Add the eggs, and mix well quickly. The mixture will become a little bit thick.
Add the sifted flour and cocoa powder, and mix well. Pour the mixture into the ramekins.
Bake for 10-15 minutes in the oven at 170℃. When you bake too long, the inside won't be creamy, so bake until just the surface is cooked.
Once it's cooled, you can microwave for 20 seconds at 600 W, and the creaminess on the inside will come back.
Addendum: When you are making this using paper cups, bake for about 9 minutes. Please check them occasionally.
Even when you are using baking ceramic crocks, check them after about 10 minutes of baking.
Once the surface is cooked, insert a bamboo skewer around the edge instead of the middle, and check the doneness. If the edge is not liquidy, you can take it out from the oven.
Story Behind this Recipe
You can make this quickly and easily, even though it's super delicious. The creamy and rich chocolate will come out from inside.
I used Ghana milk chocolate, but you can use black chocolate, and make it a grown-up taste. It's also rich and delicious If you bake it too long, the insides will harden, so please adjust the baking time accordingly.