Easy molten chocolate cakes

• butter↗100g g

  plus extra for greasing

• dark chocolate↗100g g

  chopped

• light brown soft sugar↗150g g
• large eggs↗3
• vanilla extract↗½ tsp tsp
• plain flour↗50g g
• whipped cream↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C fan, gas 6). Generously grease six ramekins or molds with butter and place them on a baking tray.

2. 2

   Place 100 g butter and 100 g chopped dark chocolate in a heat‑proof bowl and set it over a saucepan of hot water (or alternatively melt in the microwave, heating in 30‑second intervals on low power) and stir until smooth. Set aside to cool for 15 minutes.

3. 3

   Using an electric mixer, combine 150 g light brown soft sugar, then add the 3 large eggs one at a time, followed by ½ tsp vanilla extract and finally 50 g plain flour. Divide the batter among the molds.

4. 4

   Now you can place the mixture in the refrigerator or freezer until ready to bake. You may bake directly from frozen for 16 minutes, or bake now for 10‑12 minutes, until the tops are firm to the touch and the centre remains soft.

5. 5

   Carefully run a knife around the edge of each pudding, then invert onto plates and serve with single cream.