Chocolate Lava Cake

Crush the chocolate bars into small pieces. In a heatproof bowl, combine the crushed chocolate and the cubed butter. Melt the mixture over a double boiler, stirring constantly with a silicone spatula. The mixture should be glossy and smooth. Let it cool a little.

In a separate mixing bowl, whisk the eggs and the sugar until the mixture becomes pale and the sugar dissolves.

Once the chocolate mixture has cooled a little, drizzle it carefully into the egg mixture. Mix well to combine.

Fold in the sifted flour, add a pinch of salt and carefully mix to combine. Cover the mixing bowl with cling wrap and move to the refrigerator for a minimum of 2 hours. It is best to let it rest in the fridge overnight.

Preheat the oven to 180C. Butter the ramekins and sprinkle a little cocoa powder on the inside.

Fill the ramekins about ⅔ of the way with the chocolate mixture. Bake for about 7-8 minutes. Depending on the size of your ramekins and your oven, it may take a few minutes more.

The middle of the lava cake should remain a little undercooked. Remove the ramekins from the oven and let them cool for about a minute. Make sure to never let the lava cakes cool in the ramekins for too long, otherwise they may cook through and lose their wonderful gooey texture. Cover each ramekin with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve while still warm, sprinkled with a little salt and with a bit of ice cream.