Melt chocolate and butter in a small saucepan, cool 10 minutes.
In the meantime, in a separate bowl, whisk eggs and sugar together.
Add vanilla extract/essence
Add flour and whisk until flour is well mixed in.
When chocolate has cooled stir in egg mixture.
Fill 7 oz. ramekins about 3/4 of the way full with chocolate batter.
Bake for 15-20 mins (don’t go overboard or it’ll be huge!)
The cake should be cake spongy on the top but the middle of the cake should be melty and gooey-the consistency of pudding, not too runny.
Do not let it overcook. Watch these babies closely!
Serve with ice cream or whipped cream.
Credit goes to: https://www.favfamilyrecipes.com/melting-cake/
Place dates, water and bicarbonate of soda in a saucepan and simmer for 5 minutes
Beat together 80g of butter, caster sugar and eggs
Add date mixture to butter and sugar alternately with flour
Cook in 3 litre casserole on a low heat for 1/2 hour with the vent closed and 1/2 hour with the vent open. Alternately cook in a 20 cm (8 inch) cake tin at around 160 degrees for approximately 45 mins to 1 hour.
Mix brown sugar, remaining 200g butter and cream in a saucepan on a low heat.