Chocolate Mud Cake

Pre-heat oven to 170°C/150°C fan. Line a round 20cm tin with buttered baking paper.
Melt the chocolate and butter in a pan over a low heat.
Keep stirring until smooth and glossy - put to one side and allow to cool slightly.
Whisk the eggs and sugar together until slightly thickened/whipped.
Slowly pour the chocolate mixture into the eggs and sugar, stirring constantly.
Add the vanilla, coffee, salt and fold in the flour.
Bake in the oven for 20-25 minutes until the edges are firm and the centre still has a slight wobble.
Remove from the oven allow to cool fully before serving.
Dollop on some whipped cream or vanilla ice cream to serve.