A simple but delicious cake recipe:
(*) For 4 soufflé dishes of 100…120ml capacity.
Finely chop the cooking chocolate and heat it with the butter in pieces in a water bath at low temperature (50°C ).
In the meantime, mix the sugar with the eggs and flour in a mixing bowl form and mix with a hand mixer. Gradually pour in the warm chocolate-butter mixture  and whisk for two minutes.
Pour the mixture through a sieve into a suitable bowl and leave to cool for one night with the lid closed.
One day later, preheat the oven to 220 °C.
Grease the soufflé molds with softened butter and sprinkle evenly with sugar, doing this very precisely and to the very edge! Pour enough chocolate mixture into the molds so that they are about one-third full. Place a truffle in the center. Pour the rest of the chocolate mixture on top, making sure that the truffles are covered with the mixture and the ramekins are about three-quarters full.
Place the ramekins on the oven rack and bake the cakes in the oven on the middle rack for about fifteen min. Remove from the oven and turn out onto dessert plates, using a sharp kitchen knife to loosen the cakes from the edges, if necessary.
It goes very well with, for example, a little orange salad.
 If desired, season with a pinch of chili, goes well with the chocolate!