Add all the ingredients for the salted egg yolk fillings into electric mixer and beat the mixture until well combine
Pour the salted egg yolk mixture into a mould, smaller than the ramekins
Chill until harden, at least 4 hours
Preheat the oven at 210 degree celsius
Chocolate Cake Batter
Melt the chocolates, cream and butter in a mixing bowl and heat over simmering pot of water. Remove the bowl of chocolate mixture from heat and put aside
In a separate bowl, combine the eggs and sugar
Combine the chocolate mixture and egg mixture together, then add in the sifted flour until just combine. Do not mix for too long.
Brush the ramekins with melted butter then coat with sugar/cocoa powder. Tap out any excess.
Pour the chocolate cake batter into the ramekins until ¾ full.
Stuff the salted egg yolk fillings into the center of the batter. Ensure the filling is covered with batter
Bake the cake for about 10 to 12 mins, or until the tops are just set.
To Serve
Run a thin knife around the ramekins to loosen the cakes
Invert the ramekins onto 4 individual serving plates, then lift and remove the ramekins.
Spoon 2 scoops of vanilla ice cream or ice cream of your choice and top with some berries.
Serve hot!
Notes
*for make-ahead chocolate cake, chill the batter in ramekins in the fridge and bring to room temperature before baking. Please note that oven temperature varies with different ovens, given baking time might varies Baking time Will also varies based on size of ramekins used. Baking time given is based on standard ramekin size. Longer time is bigger ramekins are used and shorter time if smaller ones are used
Recipe by eckitchensg at http://eckitchensg.com/2015/08/salted-egg-yolk-molten-lava-cake/