Preheat the oven to 150 degrees Celsius. In a large bowl over a Bain Marie, melt the chocolate, and butter. Then remove from heat, whisk in the sugar, vanilla and salt. Then beat in the eggs a little at a time and fold in the flour. Half-fill the individual buttered moulds (5cm x 3cm deep), then add a spoon of lime pickle and fill up the rest of the mould with the brownie mix. Cook for 20-25 minutes at 150 degrees Celsius until still moist in the centre. Place the brownie into the centre of the plate and serve with vanilla cream on top.