Hot Chocolate Cakes

Directions

1. 1
   Preheat the oven to 400F (200C).
2. 2
   Generously butter the inside of six 6oz (175g) custard cups, and line each with a round of wax paper.
3. 3
   Butter the paper.
4. 4
   Melt the chocolate in a heatproof bowl set over, but not in, a saucepan of simmering water.
5. 5
   Remove from the heat.
6. 6
   Beat the butter and sugar in a bowl with an electric mixer on high speed for about 3 minutes, until light and fluffy.
7. 7
   Beat in the eggs one at a time, beating well after each addition, then add the vanilla.
8. 8
   Sift the flour and salt together and stir into the batter, then stir in the chocolate.
9. 9
   Divide the batter among the cups.
10. 10
    Place the cups on a baking sheet.
11. 11
    Bake for 1215 minutes, or until the sides are set but the centers are still soft.
12. 12
    Top each cup with a serving plate.
13. 13
    Protecting your hands with a kitchen towel, invert both to unmold the cake.
14. 14
    Remove the wax paper.
15. 15
    Serve hot.