Lava cakes

Did I already tell you how fond I am of Martha Stewart's recipes? If you don't know her web-site, check it out here. All recipes I tried from there turned out really delicious and lots of them are my favourites which I make very often. I mention this here again, as this recipe is from her web-site.
I know lava cakes from restaurants, almost every restaurant has a variation of this cake, probably because they are really easy to make and who doesn't love chocolate for dessert?
These cakes are best freshly baked, so if you just want to eat two, put the rest of the cake batter in the fridge and bake the rest in the next days. Batter can be kept in the fridge for two days(or at least that's what I've done and I did not die).
Very important about these cakes is the melted centre(that's why they are called lava cakes), so probably you will have to do some experimenting with your oven. If you are cooking the recipe for the first time, try baking only one cake at first to see how the texture is and adjust afterwards if needed. At my mother's I got the best results at 200 degrees Celsius for 8 minutes. 

Servings: 6
Difficulty: easy
Preparation time: 30 minutes

Ingredients:

• 56 g butter at room temperature
• 75 g(1/3 cup) sugar
• 3 large eggs
• 40 g(1/3 cup) flour
• 1/8 tsp salt
• 225 g bittersweet chocolate, melted 
• powdered sugar
• vanilla ice cream

Method:

• Preheat oven to205 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside. 
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. 
• Add eggs one at a time, beating well after each addition. 
• With the mixer on low speed, beat in flour and salt until just combined. 
• Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups. 
• Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 minutes(don't be afriad, it will look not ready, but it will dry a bit once it is out of the oven). Remove from oven; let stand 10 minutes. 
• To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with vanilla ice cream, if desired.