Fondant Chocolate Lava Cakelets

• 3 eggs
• 4 egg yolks (I'll save the whites for pavlova)
• 13 cup sugar
• 1 teaspoon vanilla essence
• 180 g butter
• 180 g dark chocolate, broken into pieces
• 13 cup flour
• 12 dark chocolate melts (2 per cakelet)

1. Grease individual muffin tins.
2. We used brown paper casings specially made for this dessert.
3. I'm sure you can get them at baking supplies stores.
4. Melt the chocolate and the butter together either in the microwave or on top of a double boiler.
5. In a mixer bowl place the eggs, egg yolks the sugar and the vanilla essence.
6. Beat for 7 minutes on high speed until very light, very creamy and probably doubled in volume.
7. Lower the speed of the mixer and slwly add the chocolate/butter melty mixture.
8. Mix until the two heady masses have been combined.
9. Turn off the mixer.
10. Add the flour and mix in slowly with a spatula.
11. Try mixing in a Figure 8 pattern, that worked wonderfully in the course.
12. Fill the casings until 3/4 full.
13. Put two chocolate buttons deep into the middle of the batter.
14. Place in the fridge for at least two hours, even longer is better.
15. Preheat the oven to 190 degrees centigrade.
16. Bake the cakelets for 9 minutes or until a crust has formed on the top, but the center is still fondanty and gooey and chocolately.
17. Serve warm with Quick Pear Marmalade (Recipe #340741) either drizzled on top or on the side.

eggs, egg yolks, sugar, vanilla essence, butter, dark chocolate, flour, chocolate melts

Taken from www.food.com/recipe/fondant-chocolate-lava-cakelets-340948 (may not work)