DAGOBA Lavender Blueberry Dark Chocolate is perfect for this cake because it is served right out of the oven so the lavender-infused aroma will be fantastic. The chocolate is dark and includes bits of lavender flowers as well as blueberries. Have cacao powder and a small strainer ready, in order to get the cakes on the table as quickly as possible.
Position a rack in the middle of the oven and preheat the oven to 425°F. Butter and flour four 6-ounce ramekins or custard cups.
Melt the chocolate with the butter in a medium heatproof bowl set over a saucepan with about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat.
Meanwhile, beat the eggs, yolks and sugar with an electric mixer on medium-high speed in a medium deep bowl for about 8 minutes, until very thick and pale. The mixture should form a ribbon when the beaters are lifted. Whisk the warm chocolate mixture into the egg mixture and then whisk in the flour, just until blended.
Evenly divide the batter between the ramekins.
Arrange the ramekins on a baking sheet and bake for 14 minutes, or until the cakes have risen and have a thin crust, the sides are set, and they are still slightly jiggly at the center. Underbaking is better than overbaking. Let stand in the ramekins for 30 seconds.
Using tongs, carefully invert each ramekin onto a serving plate and let sit for 20 seconds. Unmold by lifting up one corner of the mold; the cake will fall onto the plate. Dust the tops with DAGOBA Cacao Powder and serve immediately.