Preheat oven to 190 °C (191 °C). Generously butter four 175 ml (6-ounce) ramekins. Coat the inside with cocoa powder, tapping out any excess.

Melt the 115 g butter and 120 g dark chocolate together in a heatproof bowl set over a saucepan of simmering water (bain-marie), stirring until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly increased in volume.

Whisk the tahini and date syrup into the egg mixture until well combined.

Gently fold the slightly cooled chocolate mixture into the tahini-egg mixture.

In a small bowl, whisk together the flour, cocoa powder, and salt. Sieve this dry mixture over the wet ingredients and fold gently until just combined. Be careful not to overmix.

Divide the batter evenly among the prepared ramekins.

Place ramekins on a baking sheet and bake for 13-16 minutes. The edges should be set, but the center should remain soft and gooey.

Let the cakes rest in the ramekins for 2-3 minutes before carefully inverting them onto serving plates. Serve immediately.