Ladybirds Choc Molten Lava Cake .

• 150 grams dark chocolate - broken up
• 100 grams butter - cubed
• 3 eggs
• 1/2 cup caster sugar
• 1/4 cup cocoa powder
• 3/4 cup plain flour

1. grease 4 ramekins and set aside till needed .
2. Place cubed butter and chocolate peace into a small saucepan over medium to low heat and cook , stirring , until melted and smooth .
3. Set aside to cool slightly whilst you make the cake batter .
4. Sift the flour and cocoa powder together in a medium bowl .
5. In a separate small bowl , whisk the eggs and sugar together till it becomes pale and creamy , about 4 minutes .
6. Now gently fold the egg mixture into the flour mixture until combined .
7. Next pour the slightly cooled chocolate mixture into the egg flour mixture and fold through to combine all well .
8. Next Pour the prepared chocolate cake batter into the prepared greased ramekins , dividing the mixture evenly amongst the ramekins and place filled prepared ramekins onto a baking tray and refrigerate for at least 2 hours .
9. Prepared batter can be kept refrigerated for up to two day before being cooked .
10. Preheat your oven to 200C / 400F .
11. Take prepared batter filled ramekins , leaving on baking tray , and cook for 15-20 minutes or until just set on outside but soft in the center to touch and wobbles a little .
12. Once cooked remove from heat and let stand to cool slightly for about 5 minutes , once cooled a little , turn onto serving plate and dust with a little icing sugar to garnish or topped with cream , ice cream , fruit and compote .

butter, eggs, caster sugar, cocoa powder, flour

Taken from cookpad.com/us/recipes/345441-ladybirds-choc-molten-lava-cake (may not work)