Lava cake
adapted from BBC Good Food
Ingredients
100g butter, plus extra to grease
100g dark chocolate, chopped
150g light brown soft sugar
3 large eggs
½ tsp vanilla extract
50g plain flour
Single cream, to serve
Method
Butter 6 ramekins and place on a baking tray.
Melt 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for about 15 mins.
Beat sugar and eggs together well.
Beat in vanilla extract and flour.
Divide the mixture among the ramekins.
You can now either put the mixture in the fridge, or freezer until you're ready to bake them.
Bake at 180°C for 10 to 12 mins until the tops are firm to the touch but the middles still feel squidgy. They can also be baked straight from frozen for about 16 mins.
Serve immediately in the ramekins or carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.