Prepare your ramekins: Begin by generously buttering the inside of four 175ml ramekins. I find it easiest to use a pastry brush to get into all the nooks and crannies. Once buttered, dust them thoroughly with cocoa powder, rotating each ramekin to ensure an even coating, then tap out any excess. This creates a non-stick layer and adds to the rich chocolate flavour. Place the prepared ramekins on a baking tray lined with parchment paper. Preheat your oven to 200°C (180°C fan/Gas Mark 6).

Melt the chocolate and butter: Set up a bain-marie by bringing a small amount of water to a gentle simmer in a medium saucepan. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl doesn't touch the water. Add the chopped dark chocolate and the 180g of unsalted butter to the bowl. Stir occasionally with a rubber spatula until the mixture is completely smooth and glossy, with a rich, dark brown sheen. The aroma of melting chocolate will fill your kitchen, a truly comforting smell! Once melted, remove the bowl from the heat and set aside to cool slightly, allowing it to become warm to the touch but not hot.

Whisk eggs and sugar: In the bowl of your stand mixer, or using a hand mixer, combine the caster sugar, three whole eggs, and three egg yolks. Begin whisking on medium-high speed. Continue to whisk for about 3-5 minutes until the mixture is pale yellow, thick, and has significantly increased in volume, becoming light and airy, almost like a fluffy mousse. When you lift the whisk, the mixture should fall back in a thick ribbon that holds its shape for a few seconds before disappearing.

Combine chocolate and egg mixtures: Gently fold the slightly cooled chocolate and butter mixture into the egg and sugar mixture. Do this in two additions, using a rubber spatula to carefully incorporate the chocolate without deflating the airy egg mixture. Add the vanilla extract and the pinch of sea salt at this stage. The batter will be a uniform, deep brown colour and have a luxurious, thick consistency. Be careful not to overmix; just combine until no streaks of egg mixture remain.

Incorporate the flour: Sieve the plain flour directly over the chocolate mixture. Using your rubber spatula, very gently fold the flour into the batter until just combined. Again, avoid overmixing, as this can develop the gluten in the flour, leading to a tougher cake rather than a tender one. The batter should still be smooth, thick, and resemble a rich, dark chocolate custard.

Fill ramekins and bake: Divide the batter evenly among the four prepared ramekins. Place the baking tray with the ramekins into the preheated oven. Bake for 12-14 minutes. The cakes are done when the edges are set and slightly firm to the touch, but the centre still looks slightly soft and wobbly when you gently jiggle the ramekin. You might even see a faint crack starting to form around the edges. This is the crucial stage for achieving that perfect gooey centre!

Cool and serve: Carefully remove the baking tray from the oven. Let the lava cakes cool in their ramekins for just 1-2 minutes. This brief rest helps them firm up slightly. To serve, place a serving plate upside down over each ramekin, then carefully invert them together. The cake should slide out cleanly, revealing its beautifully domed top. Dust with icing sugar if desired, and serve immediately with your chosen accompaniments. The aroma of freshly baked chocolate will be irresistible!