Molten chocolate cakes became famous for a reason: they're cakey on the outside with an irresistible center of warm dark chocolate flowing through the middle. The first time you try one, it may seem like magic, but this recipe is actually quite easy to make and ready in under an hour.
Donna-Marie's grandmother, Elsie Roy made the best Lemon Meringue Pie - always from scratch and never with a recipe. She remembers her saying "the pastry wasn't flaky enough or the filling didn't set quite right or the meringue has beads" but to her, it was always perfect.
In a bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beat well after each addition and scraping down sides and bottom of the bowl to ensure all ingredients are well incorporated. Add vanilla and liquid flavouring* and blend until incorporated