Chocolate molten cake

Set a timer to ensure the gooey middles of these puddings are cooked properly. Leftovers will keep in the refrigerator for up to three days.  


– 100g unsalted butter, softened, plus extra for the tin – cocoa powder, for dusting – 100g dark chocolate – 2 eggs, plus two egg yolk

– 150g golden caster sugar – 50g plain flour – cream, ice cream or berries, to serve

Heat the oven to 200°C/180°C fan/gas. 6. Butter six metal pudding ramekins (approximately 150ml capacity), then add 1 tbsp cocoa powder and shake around to adhere to the butter. Shake off the excess cocoa powder.  

Method– STEP 1

Melt the 100g butter and chocolate in a heatproof bowl set over a pan of boiling water, or in a microwave in short bursts, until melted and shiny. Allow to cool slightly.  


In a large mixing bowl, combine the eggs, egg yolks, and sugar. With an electric whisk, beat until pale and fluffy. After removing the beaters, the mixture should leave a trail on the surface for a few seconds.  


Fold the melted and cooled chocolate mixture into the eggs and sugar, then sprinkle in the flour and carefully fold it in, retaining as much air as possible.  


Divide the mixture among the prepared moulds, filling them three-quarters full, and place them on a baking tray. Place in a hot oven for 12 minutes, or until the mixture rises slightly over the molds. Serve with cream, ice cream, or berries.