Molten Lava Cakes

These cakes were made for Mother's Day. I have been making these for years from a recipe I found in a magazine, I believe. I found it online here. It's so simple to make and the ingredients are ones that I readily have on hand. There is a strange ingredient (mayo!) that recipe substitutes for butter which is used in the traditional French recipe. Keep the extra ones (if there are any) because they make a great snack for the next day. They continue to bake if you don't eat them right away, so they turn into perfect fudgy cakes :)

4 ounces semi-sweet chocolate
1/2 cup mayonnaise
1/2 cup sugar
6 tablespoons flour
2 large eggs
1/2 teaspoon vanilla extract
1 pinch salt

Line a cupcake pan with either paper liners or silicone liners. Melt the chocolate in the microwave, stirring every 30 seconds until mostly melted. Stir in the mayonaise gradually until fully incorporated. Then mix in the flour and the sugar. Lastly, mix in the eggs, salt, and the vanilla gently. Spoon the batter into the cups. (This recipe makes about 8-9 little cakes.)
Refrigerate for 1 hour (I kept them at room temperature for an hour and it was fine). Preheat the oven to 425 degrees. Bake for 5 minutes. Then check every 30 seconds to 1 minute to see if the surface of the center of the cakes is just set. When the cakes reach this point, take the pan out of the oven and set on a cooling rack for 5 minutes. Then unmold and serve with vanilla ice cream.