Grease 6 ramekins (6 cm) with a little melted butter. Divide cocoa powder between each ramekin (½ tsp each) and rotate to coat bottom and sides evenly. Set ramekins aside.

Insert butterfly whisk. Place whipping cream in mixing bowl, whisk 1 min 30 sec | speed 3.5, or until soft peaks form, watching carefully through hole in mixing bowl lid to avoid overwhipping.Remove butterfly whisk. Transfer the whipped cream into a piping bag and keep in the refrigerator.

Place dark chocolate in mixing bowl, grate 5 sec | speed 8. Scrape down sides of mixing bowl with spatula.

Add butter, sugar and salt, melt 4 min | 60°C | speed 2.

Insert butterfly whisk. Mix 2 min 30 sec | speed 4(turn the speed up gradually to avoid chocolate splashing up), slowly adding eggs and egg yolks through hole of mixing bowl lid one at a time until combined.

Add vanilla bean paste, milk and plain flour, mix 20 sec | speed 3.5. Scrape down sides of mixing bowl with spatula.

Mix another 5 sec | speed 4. Divide mixture between prepared ramekins, leaving a 3 - 5 mm space at the top. Place into freezer to chill for 15 minutes. Meanwhile, preheat oven to 200°C .

Place ramekins onto a baking tray and bake for 8 - 10 minutes (200°C), or until top is smooth and crusty and springs back when pressed gently and the edge of the cake should be slightly firm compared to the centre. Allow lava cakes to cool for a few minutes. Run a knife over the edge of the cake. Turn out lava cakes onto serving plates, tap the bottom of the ramekins with a spoon then gently remove the ramekin from the cake. Lastly, dust with icing sugar and serve with whipped cream and choice of berries.