1)
Place the chocolate and butter into a heatproof bowl. Either melt over a Bain Marie or in the microwave (carefully) until it's all melted and mixed together.
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2)
Beat the eggs and sugar together, then add in the flour, salt and Vanilla if using. Carefully stir in the dry ingredient before beating to ensure well mixed.
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3)
Now add in the melted chocolate mix, ensure it's well combined.
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4)
Pre-heat the oven to 200°C.
Meanwhile divide the mixture between 3 ramekins/oven proof pots, it should give you 120g per pot and they only want to be about 3/4 full. If your ramekin's are smaller you may need another, alternatively one can use small mugs or a muffin tin but may need to adjust cooking time.
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5)
Finally place in the oven for 17 - 20 minutes, I placed mine on a baking try for ease of getting in and out of oven.
They should be well risen and cracked on top with a slight wobble still evident.
Carefully test with a knife, they should be cake like around the edge and slightly gooey in the middle. Adjust cooking times to suit your oven, if first time could cook one to get timing right before cooking the remainder.
Allow to cool for 10-15 min or until container is cool enough to handle before eating, serve with cream whipped or poured.
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