Ingredients
250g butter
250g dark chocolate
1 tblsp vanilla essence
4 eggs
4 egg yolks
1/2 cup sugar
1/2 cup flour

Spiced Port Sauce
1 vanilla pod, split
1 cinnamon stick
1 star anise
2 cups fruity-style port
1/2 cup sugar

Method
1. Warm the butter, chocolate and vanilla together in a saucepan over a low heat until melted. Cool.
2. Beat the eggs and egg yolks (use an electric mixer) until very thick and fluffy.
3. Sift the sugar and flour together and fold into the egg mixture with the cooled chocolate mixture.
4. Divide evenly among 8 well-greased large Texas muffin tins, or 16 normal muffin tins.
5. Bake at 190C for 10-12 minutes until almost cooked. The centre should be a little soft.

Note
The chocolate cakes can be re-warmed in the microwave for 1 minute to re-heat to serve if wished.

Spiced Port Sauce
1. In a saucepan put the vanilla pod, cinnamon stick, star anise and port and simmer very slowly until well reduced. Remove the spices and stir in the sugar and continue to simmer until reduced to 1 to 1 1/2 cups. Cool.