Chocolate Fondant, Lava Cake, or Chocolate Volcano call it what you want. Very gooey, very taste and very easy to make.
My one tip grease the ramekins dishes really well. Can be prepared the day before and left in the fridge until you are ready to bake and impress the guest
100g dark chocolate
150g light soft brown sugar
1/2 tsp vanilla extract
50g plain flour
Preheat the oven to gm6 (200C 400F).
Butter four small ovenproof bowls or ramekins well and place on a baking tray.
melt the chocolate and butter in a heatproof bowl over a pan of hot water (or melt in the microwave) and stir until smooth, then set aside to cool slightly for 15 minutes.
Mix in the sugar and vanilla, then mix in the eggs, one at a time, finally fold in the flour. Divide the mixture among the bowls or ramekins.
At this stage You can either put the ramekins in the fridge and wait until your ready to be bake them, or bake for 10-12 minutes, or until the tops are firm to touch but the middles still feel squidgy.
Carefully run a knife around the edge of each pudding, place your serving plate on top and flip over in one go. tap gently to help ease out cake, serve with ice cream.