Recipe: Chocolate lava cakes
Does anything beat a good chocolatey dessert? In my opinion, no, and when it has a runny centre, it is even better. Whipped up in 5 minutes, these mini cakes are also delicious the next day, after a few hours spent in the fridge - but that is only if you manage to have leftovers...
200g dark chocolate
150g unsalted butter, soft
150g caster sugar
3 large free-range eggs
Melt the chocolate in the microwave. In a mixing bowl, cream the butter and the sugar, using a hand mixer.
Add the eggs, one at a time. Whisk in the flour and the melted chocolate, then divide the batter between 6 ramekins. Place in the freezer for 30 minutes to one hour.
Heat the oven to 170°C and bake the ramekins for 20 minutes. Dust with icing sugar and serve immediately.