First step, melt the butter and chocolate together over a ban marie or in the microwave gently

In a stand mixer (or hand beater) beat the eggs and sugar on high until really thick and pale in color. This takes around 4 minutes.

When the eggs are thick and they hold ribbons, turn the machine on slow and drizzle in the cooled chocolate mix. Turn off the machine and run a spatula around the bowl to make sure all the chocolate is mixed in

Sift the flour over the chocolate mix and gently fold in until dispersed. Take care not to over mix the flour. It will toughen your cake.

Butter a large pudding bowl or any oven safe deep bowl (around 2 litres). Pour the Lava cake mix into the pudding bowl. If not baking off straight away, store in the fridge for up to 4 days. It will be happy in there.

Here's the tricky part: Set a timer and bake the Lava cake on a baking tray at 350oF (180oC) for roughly 50-60 minutes. Watch carefully because if you overcook it it can dry out and you loose that gooey Lava center. Depending on how much 'Lava' you like there are minutes in the difference so check after 40 minutes. Mine took 55 exactly

Once baked you can let it sit for 5-10 minutes to set and then serve straight away with my No Machine Ice Cream!