How to make
Melt the butter in a water bath, with the crumbled chocolate and sugar, then leave it to cool. Beat the eggs lightly with a fork and add them to the chocolate mixture.
Finally, mix in the vanilla and flour. Put the mixture into greased and lightly floured muffin cups and put them in the freezer for 1 hour. Then bake the chocolate volcanoes in a preheated 430°F (220 °C) oven.
Continue baking for about 10-12 minutes until you get a rigid surface and a liquid core.
