Molten Chocolate Lava Cakes

Possibly the most amazing dessert ever...

50g soft unsalted butter

extra butter

150g caster sugar

50g plain flour

4 eggs

1 pinch salt

1 tsp. vanilla

350g luxury dark chocolate

Preheat oven to 200 C (400 F) and grease 6 pudding moulds, then line the bases with baking parchment.

Melt the chocolate in a double boiler (or makeshift pot-scheme as I have done) and then let it cool slightly.

In the meantime, cream together the butter and sugar until you've reached a uniform consistency.  If the mixture looks a bit too sugary and not buttery enough, add a bit more butter - maybe another 15g or so to make it seem a bit less grainy.

Mix the eggs in a bowl with the salt, then gradually combine the egg mixture with the butter mixture.  Add the vanilla and keep mixing until well combined.  Gradually stir in the flour.  The batter will still be quite runny at this stage.  Scrape in the cooled chocolate and give it a good stir - it will turn thicker and more elastic.
Divide the mixture amoung the moulds.

Now you have two options:

1. Place on baking tray and bake for 10 minutes.  Cakes are ready when the tops have puffed up and cracked a bit.

2. Refrigerate until ready to bake.  These cakes only 'work' when they are served fresh from the oven, but they can be stored in your fridge for up to 24 hours prior to baking.  If you refrigerate your cakes prior to baking, make sure your oven is preheated and then bake for approximately 12 minutes (instead of 10).

Turn out and serve hot with ice cream or whipped cream.