Serves 2

4 ounces good quality bittersweet or semisweet chocolate, divided
5 tablespoons unsalted butter
2 large eggs
2 large egg yolks
3/4 cups powdered sugar
1/4 cup unbleached all-purpose flour
2 teaspoons freshly grated ginger
Butter and sugar for dusting

Preheat oven to 450°F. Butter two 3/4-cup ramekins and dust the insides with sugar, tapping out the excess. Put 2 inches of water in a small saucepan and bring to a simmer. Fit a small glass or metal bowl tightly in the saucepan, making sure the bottom of the bowl doesn’t touch the water. Chop 3 ounces of chocolate and add to the bowl with the butter. Stir until melted and smooth.

Whisk the eggs and egg yolks together. Add the sugar and whisk until well incorporated and light in color. Add the chocolate mixture, flour, and ginger and mix until blended. Carefully pour the batter into the prepared ramekins. (You will probably have enough leftover batter for a third cake. Put it another ramekin and keep refrigerated until ready to bake.)

Break the remaining ounce of chocolate into two equal pieces. Push one piece into the center of each cake. Place cakes on a rimmed baking sheet and bake in the oven about 12 minutes. Remove from the oven, run a small knife around the edges and invert onto a plate. Serve immediately.