Jean-Georgess Warm Chocolate Cake

Butter eight 4-ounce ramekins or sixteen 2-ounce molds and dust them lightly with flour.
Set the ramekins on a baking sheet.
Put the butter and chocolate in a glass bowl and melt in the microwave, using 30-second bursts.
Stir until smooth.
Put the egg yolks and eggs in the bowl of a standing mixer fitted with the whisk.
Beat at medium speed until frothy.
Pour in the sugar and increase the speed to medium-high.
Continue to beat until the eggs have tripled in volume.
Scrape the butter and chocolate into the eggs.
Beat until well mixed, scraping the bowl once or twice.
Sift the flour over the batter and fold it in gently.
Put the batter in a pastry bag and pipe into the ramekins.
Cover with plastic wrap and refrigerate until youre ready to serve the dessert or for up to 8 hours.
Take the cakes out of the refrigerator to bring them to room temperature.
Heat the oven to 475F or 450F on convection.
Slide the baking sheet into the oven and bake the cakes until the sides and tops are set, about 4 minutes for small cakes or 6 to 7 minutes for large ones.
The centers will still be very soft.
Invert the ramekins onto dessert plates.
Leave for about 10 seconds, then lift off the ramekins.
Spoon a little chocolate sauce around each cake.
Make a small pile of chocolate crumble to the side, and top with a scoop of ice cream.
Garnish the ice cream with crystallized vanilla and the cake with confectioners sugar, if you want.
Serve immediately.