I am so please with this pan, heres the recipe that is supplied with it

Chocolate Molten Lava Cake RECIPE
170g unsalted butter 170g high quality chocolate (cut into small pieces, do not use chocolate chips) 3 eggs 160g granulated sugar 40g corn flour (sifted) 1 teaspoon vanilla extract ½ teaspoon salt 1. Put chocolate and butter in a bowl and melt until smooth in either the microwave or over a saucepan of boiling water. Stir frequently to ensure there are no lumps. Once melted, put aside. 2. In a large bowl, fold together the eggs, sugar, vanilla and salt. 3. Add the sifted corn flour to the egg mixture, stirring until thoroughly mixed. 4. Slowly pour the chocolate/butter mixture into the egg mixture, stirring until completely mixed. 5. Cover the batter and leave in the refrigerator for at least two hours (or overnight). 6. Pre-heat oven to 175ºC / gas mark 4. 7. Scoop mixture evenly into the six cups. 8. Put in the oven and turn after 15 minutes to ensure even baking. 9. Leave to bake for another 10 – 15 minutes approximately. Remove from oven when the outside has risen slightly above the sides of the pan and the centre has puffed upwards, but is still soft to touch. 10. Leave to cool completely. Then push the cake out of the pan by pressing the bottom disc upwards. Remove the disc from the bottom of each cake. 11. Place on a plate and garnish with chocolate curls and berries, or whipped cream and dust with cocoa. *To serve warm, so the centre is “gooey”, place cakes in a pre-heated oven at 175ºC / gas mark 4 for 5 minutes. To make raspberry flavoured molten lava cakes, just add 4 tablespoons of seedless raspberry jam to the chocolate/butter mixture and melt together. (Posted on 05/05/2010)