Preheat your oven to 375 and get your ramekins out (my ramekins pictured here are from the dollar store!!).

Get your ingredients ready (really important in baking)

If you have a scale, weigh your chocolate to get a more accurate reading (in Europe, all ingredients for baking are measured...even the flour!!)

Melt your chocolate either over a double boiler or in the microwave; stir well and set aside.

In a mixing bowl, cream together butter and sugar, scraping the sides; add eggs one at a time and beat again.

Stir in melted chocolate and vanilla and mix again...it should be smooth and shiny.

In a small bowl, combine flour (coconut flour if you are doing this gluten free), cocoa powder and salt; mix with a fork.

Fold the flour mixture into the chocolate batter, being careful not to over mix.

Spray your ramekins with cooking spray or rub some of the extra butter on the entire inner surface of the ramekin and then place cocoa at the bottom of one of the ramekins (you can use sugar too, but I prefer cocoa because it doesn't crystallize and it will stay brown).

Once it's in the first ramekin, roll it around so the cocoa hits all the sides; dump remaining cocoa in the next ramekin and repeat until you are finished.

If you need extra, just add a few more teaspoons and continue rolling.

Fill the ramekins evenly and smooth the tops; bake for about 20 minutes (the top will lose it's sheen when it 's done and when you touch the middle with your finger, it should feel a bit jiggly).

Filling Options:  This is where you can cheat!  If you aren't sure that you can catch the cakes at the right moment where it is runny in the middle, then you can tuck a small truffle or good quality chocolate for extra "flow" insurance!  Honestly, it's the best trick!

If you love peanut butter, take some creamy peanut butter (the "non-natural" type is actually the best here), fill the ramekins half way, place 2 tsp peanut butter in the middle of each ramekin and then top with remaining batter.  And, if you feel adventurous, make some peanut butter powder to sprinkle on the top of it!!

Lastly, you can take some good quality preserves and place a few tsp of each in the middle (the same way you did the peanut butter) and you will get a molten fruit surprise when you cut into your cake!)

When the cakes come out of the oven, serve immediately and, to get the most out of this warm, oozing dessert, serve it with a small scoop of cold, good quality vanilla ice cream to add a "cold" dimension to a warm dessert ...it's all about the party in your mouth!