molten chocolate lava cake

I love desserts. Every time we go fine dining, I'm more interested in their dessert menu than anything else. If I could have my way, I would start of with eating dessert and work backwards. When I first met my husband, he was definitely not a dessert person but hanging out with me too long has totally convert him. :)

Anyway, last weekend I made us this awesome kick-ass molten chocolate lava cake. You wouldn't believe this was my first time making it. I mean, it's ridiculously easy to make and I just couldn't believe I have not made it before. Well, I've eaten it plenty of time but just not my own. Well, things are going to change around here because i've added this recipe into my cook book! Tried and tested and it's bloody awesome if i say so myself. Its spoon and plate lickin' good!

Recipe - credited from noobcook

100g dark chocolate (example, Cadbury Old Gold 70% cocoa), cut to small cubes
100g unsalted butter, cut to small cubes
2 eggs
50g caster sugar
20g self-raising flour
icing sugar and small sieve
berries
vanilla ice cream

1. Melt dark chocolate and butter using either the microwave, a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).
2. In a large bowl, use an electric whisk (you can whisk by hand too but it’s more tedious) to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 10 minutes. Mine took exactly 11 minutes. The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle (hence the name fondant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too.
5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side