Step 1

After setting the oven to 350°F/180°C, coat six 6-oz (180 ml) ramekins with butter.

Step 2

Place a heatproof bowl over a pot of simmering water. Put butter and chocolate into the bowl, and stir until they melt and form a smooth mixture. Remove the mixture from the heat and beat in the sugar. Next, beat in the eggs, one at a time, until combined. Sieve in the cocoa and salt, then fold in the flour. Mix until combined.

Step 3

Use a 1/2-cup (120 ml) ice cream scoop to distribute the mixture between the buttered ramekins. Bake for 30 to 32 minutes, until set. Leave to cool a bit, then serve warm with a scoop of vanilla ice cream and some caramel sauce.