The promise of a lava centered chocolatey cake which can be made ahead of time if needed. It might take a few practice bakes until you get the timing right, but it's worth the effort. Serve with creme anglaise or ice cream, add a fruit coulis to take it to anotherlevel
Preheat oven to 180C.
Spray the moulds on the inside and coat them with cocoa powder.
Combine butter and chocolate in a bwl and warm to approx 50C over a baine marie.
Combine the eggs and sugar in a bowl of a stand mixer and whisk them until light in colour.
Add the chocolate to the eggs mixture and whisk to add volume.
Take off the stand mixer and sift the flour directly into the chocolate mixture. Gently fold through until all thoroughly combined.
Pipe or pour the mixture into the greased moulds to 3/4 full.
Chill the mixture in the fridge for 2 hours
Bake for 8 mins - depending on size of moulds. The aim is for the outside to be cooked and the inside liquid.
Once out of the oven rest for 2 minutes before de-moulding.