Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk again. Spoon the mixture into the dariole moulds/ ramekins until it fills halfway.(depending on what you're using. Original recipe asks for dariole moulds which I didn't have, so I just improvised with ceramic ramekins)
(I use one teaspoon of peanut butter per mould. You can use more if you want, depending on how much filling you like, but don't add TOO much or it will burst open your cake) Fill the remaining of the mixture into the moulds/ containers until it fills just below the top line. DON'T over- fill it because the cake will rise during baking.
Place moulds/ containers on a baking tray and bake for 16- 18 minutes OR until the cake springs back when you touch the surface with your finger. Gently turn out the cakes immediately and dust with cocoa to serve.
(To separate egg yolk from egg white, crack the egg open over a small bowl, but don't put it in yet! Using the two half shells that you have now, slowly transfer the egg back & forth between the two shells, while the egg white drips down into the bowl. Repeat process until you are left with only the egg yolk)