Dark chocolate molten cake with a vanilla anglaise.
Cake - 18m in a 350F oven, baked in provided cup
Vanilla Anglaise - Sit in a cup of cool water for a few minutes, until liquified
*Tip* if you choose to remove the cake from its mould, make a cut at the top of the cup and cut downwards on a 45 degree angle, slowly unwrapping the cake as you go. Be very careful to not puncture the cake as it is still liquid (molten) and extremely hot in the centre.