Methods on how to cook lava cake

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Chocolate Lava Cake … warm chocolate oozing out decadence
My buddy Anemone showed me this yummy looking Chocolate Lava Cake recipe and we made a date to come over my place to make it. It was really fun for friends to cook together! I don’t normally have a sweet tooth, and I wasn’t really acquainted with this French dessert (see cooking note 1), but my friend convinced me that I will like it. She was right – it was really good! Not too sweet like most desserts are, and just the right amount of chocolatey-ness. Not just any chocolate, but warm & oozing runny chocolate goodness (hence the names chocolate lava cake/molten chocolate cake/chocolate fondant pudding).
Chocolate Lava
It so happended 2 of my nephews came over for dinner last night and king junior asked for Chocolate Lava for dessert. It's been a few months since I last made that so to make the boy happy, Chocolate Lava for dessert it shall be!

The chocolate came oozing out when I cut through with my spoon. Here's the recipe:

Ingredients:
A.
100g dark chocolate (I used Cadboury Old Gold 70% cocoa. You can use your favourite)
100g unsalted butter (cubed at room temperature)

Melt these 2 items together using a bain marie.

B.
2 eggs
50g sugar

Beat these together till it turns white.

C.
20g flour (I used self-raising but you can use plain too. It just won't rise as much)

Method:

Heat your oven to about 180 deg C. Butter your ramekins (no ramekins? use muffin cups but make sure you butter them well so the cake can come off easily when done)

Pour melted chocolate / butter (A) into the egg mixture (B). Stir to mix well. Then stir in flour (C). Stir till well-mixed.

Pour into ramekins and bake for 10 minutes, till the outside's done and the inside's still runny. If you are using muffin cups or even paper cups, reduce the bake time to about 8 minutes or even lesser. But don't worry about over baking. I like it runny in the middle (hence the lava) but if you over bake,

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