Chocolate Molten Lava Cake

Preheat oven to 350°. Put chocolate and butter in a bowl and melt until smooth in either the mocrowave or double-boiler. Make sure you stir the mixture frequently, so there are no chunks. Once melted, put aside. In a large bowl, combine the eggs, sugar, vanilla and salt. Mix well. Slowly pour the chocolate mixture into the egg mixture, stir until thoroughly combined. Cover the batter and let sit in the refrigerator for at least two hours (or overnight). Scoop mixture evenly into six cups in pan. Put in oven, turn after 15 minutes to allow even baking. Let the cakes bake for another 10-15 minutes. They will be done when the outside has risen slightly above the sides of the pan and the center is puffed up (but still soft to the touch). Let cool completely. The unmold by pushing the bottom disc upwards; remove the disc from the bottom of each cake. Place on a plate and garnish with chocolate curls and berries, or whip cream and dust with cocoa. ****to serve war, so the center is gooey, place cakes in 350° oven for 5 minutes.