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Butter your rings or moulds and line with parchment if using rings.
Melt the butter and chocolate together over a bain-marie or microwave intermittently at 50% power.
In a stand mixer, mix the eggs, yolks and both sugars until fully combined. Don’t over-aerate.
Slowly add in the melted chocolate mixture while mixing on a medium speed.
Stop the mixer, add the flour, then mix on the lowest speed only until incorporated. Do not overmix.
Chill the batter until firm enough to pipe.
Pipe 120g of batter into each lined ring.
Bake at 170C for 12 minutes. Start checking a minute early in your own oven. You want it slightly wet on top.
Leave for 30 seconds, remove the ring and serve immediately.