Preheat the oven to 200C
Place a baking sheet in the oven, to heat up while you prepare the batter.
Butter 6 ramequins and line their base with parchment paper discs.
Melt the chocolate over a Bain Marie or veryyy slowly and gently then let it cool.
Cream the butter and sugar together until light and fluffy.
Gradually beat in the eggs+salt and vanilla.
Fold in the flour with a rubber spatula and mix until smooth and well combined.
Scrape in the cooled, melted hocolate and mix well to combine.
Divide into the 6 ramequins, filling them up to 2/3.
Place them into the baking sheet, and return them to the oven. Bake for 12-13min.
As soon as you take them out of the oven, invert them into your serving plates.
You can prepare them in advance and chill them in the fridge for up to 24hrs or even freeze them up to a week.
When baking from chilled (not frozen) allow 2-4 extra minutes.
Dr.Oetker Vanilla Extract 
Al Baker Plain Flour 
Saha Eggs White 
Lurpak Unsalted Butter Block 
Dark Chocolate Compound 
Sis Caster Sugar