Method

• Preheat your oven to 200°C and grease 4-6 small ramekins with butter.
• Divide or chop the chocolate into smaller pieces. Put in a pan together with the butter and melt carefully on medium heat.
• Stir into a smooth batter and add the vanilla. Turn off the heat and set aside. Let the chocolate cool, but not get firm.
• Crack the eggs into a bowl and whisk with a hand mixer for 2-3 minutes until fluffy.
• Pour in the chocolate batter. Mix well, preferably with a wooden spoon or fork, until the batter is smooth.
• Pour the batter into the greased ramekins and bake in the oven. Immediately, lower the heat to 175°C
• Set you timer for 5–7 minutes, depending on number of servings.
• Remove from the oven and serve lukewarm, perhaps with a dollop of whipped cream or sour cream.
• Tip! These cakes will continue to bake in the ramekins after you remove them from the oven. Keep the lava flowing by pulling them out a little early.
  
  
• Recommended from phase 3 onwards