12 ounces (375 g) good quality bittersweet chocolate, melted (I used extra dark chocolate)
⅔ cup all purpose flour
-Preheat oven to 400F
-Using electric mixer, beat together margarine and sugar until pale coloured. -Gradually pour in sweetened condensed milk, beating until well incorporated.
-Gradually beat in egg mixture, making sure each addition is well incorporated before adding the next.
-Beat in vanilla.
-With mixer on low, beat in chocolate.
-Stir in flour.
-Divide mixture evenly among eight greased 1/2 cup ovenproof ramekins. (I used greased muffin tins) (Cakes can be covered with plastic wrap and refrigerated for up to 8 hours).
-Bake in centre of preheated oven for 10-12 minutes or until top has lost its sheen and edges are set. (Carful not to over cook, the middle is not supposed to set completely)
-Immediately run small paring knife around edge of ramekin. Invert onto plate. Serve immediately dusted with icing sugar and fresh fruit (I used caramel sauce, Chocolate sauce, Ice cream and whipped cream….the more toppings the better right?? :)