In a small saucepan over low heat, combine 1/2 cup of dark chocolate chips and 4 tablespoons of cream. Stir until the chocolate is melted and smooth. Set aside to cool slightly.

Preheat your oven to 425°F (220°C).

In a mixing bowl, melt 1 cup of dark chocolate chips and 100g of unsalted butter together in the microwave or over a double boiler until smooth. Let it cool for a few minutes.

In another bowl, whisk together the eggs, egg yolks, and caster sugar until light and fluffy.

Pour the melted chocolate mixture into the egg mixture and stir to combine.

Gently fold in the flour until just combined.

Grease ramekins or muffin tins and pour a spoonful of the cake batter into each one. Then, add a teaspoon of the molten ganache in the center followed by more cake batter to fill the ramekins about 3/4 of the way full.

Bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is soft.

Let the cakes cool for a minute before flipping them onto plates.

Serve the molten chocolate cakes warm, dusted with cocoa or icing sugar. Top each cake with a scoop of ice cream or a dollop of whipped cream for added sweetness. For a dash of color and flavor, decorate with fresh strawberries, raspberries, or edible flowers.

If you have leftover cakes, let them cool completely and store them in an airtight container in the fridge for up to 2-3 days. You can reheat them in the microwave for a few seconds to bring back the gooey center.