Molten Chocolate Lava Cakes
(Adapted from Brandielle on Tasty Kitchen)
Preheat the oven to 350 degrees.
Melt together the chocolate and the butter in a microwave-safe bowl. Stir in the sugar and vanilla, whisk in the eggs, and stir in the flour. Oil 4-6 ramekins or 6-8 cupcake tins and divide the batter between them. If you're using ramekins, place them all on a cookie sheet for easier handling and in case of overflow.
(If you have some chocolate squares or peanut butter cups or a fancy bottle of merlot espresso chocolate sauce, you might think of augmenting the centers of these treats with a bit of that. Just a suggestion.)
Bake at 350 for 10-14 minutes, until the tops are set but the insides are still jiggly. Invert the cups on individual plates to serve. Whip & sweeten some whipped cream and serve in generous dollops alongside.
Makes 4-8 servings.