Treat your guests, date, valentine etc. with this amazing lava cake. Soft and spongy on the outside with a beautiful gooey suprise on the inside.
Pre-heat your oven to 225 degrees Celsius. (435 degrees F)
Grease your small ramekins moulds with the EXTRA butter.
Trace a circle around your ramekin on some baking paper, cut out the circle and stick it to the bottom of the greased ramekin. Then cut a rectangle out of the baking paper as wide as the height of the ramekin and long enough to cover whole surface area of the sides (if you're confused, watch the video in the post). Then stick that rectangle of baking paper around the sides of the ramekin. Continue doing this with the rest of the ramekins.
Once the ramekins are greased and lined, use the cooking spray to spray the baking paper. This will ensure the cake doesn't stick once baked.
Put the chocolate chips and butter in a large bowl, then heat in the microwave for about 15-20 seconds at a time stirring on each occasion. Do this until the chocolate melts (don't just blast it in the microwave, because if chocolate gets too hot, it won't melt).
Use an electric beater to beat the eggs, egg yolks and caster sugar together in a large bowl. Beat for a good 6-7 minutes until the mixture goes light, foamy and triples in size.
From there, add your chocolate and butter mixture in 3-4 intervals, stirring through on each occasion.
One the batter has been mixed well, add the cocoa powder, flour and your vanilla, then stir through one last time.
Ladle your batter into the moulds and fill about 3 quarters of the way up. If you have made any mess around the edges of the moulds, quickly clean it up with kitchen paper. If you are using ramekins, put them on a baking tray first. Otherwise get your cakes in the oven on a rack in the middle (not too heigh, not too low) and cook for about 8-9 minutes.
Once they are done. Carefully flip them out of the ramekins onto a plate, then peel the paper away.
You can put a scoop of ice-cream on top if you wish, then serve straight away while hot.