Chocolate lava cake

I think that 'lava cake' is the silly, yet accepted translation of the gooey and sinfully chocolately classic French dessert - fondant au chocolat. All these years, I have been convinced that it was super complicated and happily forked out my 10€ in restaurants all over the hexagone to indulge in this impressive delight. As it turns out, its one of the easiest and quickest desserts I've ever attempted (other than maybe Jello). I'm never buying boxed cake mix again.

Fondants au chocolat coulant

recipe for 6 people

• 150g 5.5 oz dark chocolate (in France, dessert chocolate comes in bars, but you could use chips)
• 12 small squares of dark chocolate (or 6 Hersey kisses could do, in a pinch)
• 90g 1/2 cup granulated sugar
• 4 eggs
• 80g 1/3 cup butter + a little more for the tins
• 2 Tbsp flour

Preheat oven to 240°C 460° F

In either a double boiler, or microwave, melt the chocolate (except the 12 squares or kisses) and butter together in a bowl. If using microwave, heat on high for 30 seconds at a time, blending with whisk in between until smooth.

Beat eggs with sugar until smooth. Mix in the flour. Pour in chocolate/butter mix and beat until smooth.

Butter (or Pam) six individual small tins or oven-proof ramekins. This is very important. I tried it in a muffin tin with 6 holes, and its impossible to remove them individually without completely damaging the others. They are very delicate when hot.

Fill tins halfway with batter. Place chocolate squares or kisses in the middle. Use remaing batter to fill up the tins. If you aren't serving them imediately, place in cool area covered with cling wrap (laundry room or fridge if its summertime)

Cook for 8-10 minutes. Take out of oven, place on plate and using a knife make a slit in the top so the chocolate starts oozing out. Dust with powered sugar for even prettier effect. Serve immediatley with a spoon! Oh, and don't freak out if the batter is only 90% cooked - thats the point. Its supposed to be melty and delicious.