Chocolate Lava Cake

Method

1. Melt the dark chocolate in a bain-marie over very low heat. When the chocolate begins to melt, add the cold butter and stir until completely melted and smooth. Remove from heat.
2. In a separate bowl, beat the two whole eggs with a pinch of salt and the sugar until pale and the sugar has dissolved.
3. Add the slightly cooled melted chocolate mixture to the egg mixture and mix well with a whisk.
4. Add the vanilla extract and, if desired, a few drops of optional essences (orange blossom, bitter almond, or chili). Mix well.
5. Sift in the flour (or rice flour/cornstarch for a gluten-free version) and mix until smooth and no lumps remain.
6. Prepare the molds: generously butter the inside of each mold, then dust with cocoa powder, tapping out any excess.
7. Fill each mold up to 3/4 of its capacity with the batter.
8. (Optional) If not baking immediately, cover with plastic wrap and freeze. When ready to bake, let them sit at room temperature for 10 minutes, then bake directly from frozen.
9. Bake in a preheated oven at 190-200°C (375-390°F) for 8-10 minutes. The cakes are ready when they have risen and just start to pull away from the sides. The center should be creamy, not liquid.
10. Serve immediately while still warm.