Seriously Chocolately Molten Cake

This is a wonderful dessert for when entertaining guests. If bowls are not licked/scraped clean afterwards, you're doing it wrong.

Makes three 6-oz ramekin cakes.

Disclaimer: Amanda Gray accepts no liability for damage caused by incessant nagging from friends and family which may arise after the first use of this recipe. 

Use best quality dark chocolate for optimum taste.

* 100g dark chocolate
* 2 eggs (free-range, of course!)
* 20g self-raising flour
* 100g unsalted butter
* 50g caster sugar
* Vanilla icecream / fresh cream (optional for serving)

Directions
1. Melt the dark chocolate and butter. Now, you can use a microwave to do this, or simply melt over a bowl of hot water. Either way works fine (note: do not use direct stove heat or the chocolate will burn,  you know the drill).

2. In a large bowl (tip: I use a large saucepan if I don't have a bowl...The high sides come in handy when stirring), using either an electric whisk or your own hard labour, beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes. There's no rush...

3. Pour the melted chocolate & butter you prepared in step 1 into the egg mixture prepared in step 2. Stir in the flour. Mix everything evenly.

4. Grease your ramekins with some butter (otherwise your lovely cakes may well stick when it comes to removing them). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C for about 10 minutes. If you are using muffin cups, reduce the bake time to about 8 minutes.
The cakes are deliberately slightly undercooked so that they are gooey in the middle, but if you bake them for longer they will still be yummy. Whatever floats your boat.

5. When baked, remove the ramekins from oven and let cool for 1-2 minutes.

6. Serving suggestion:  If you're a fan of decadence, use a sieve to dust icing sugar over the cake. You may also add a scoop of icecream, or a dashing of double/single fresh cream.