Chocolate Lava Cakes

Serves 4

Prep time 15 minutes

Cook time 8-12 minutes

Ingredients

• 100g butter or coconut oil, melted
• 1 Tbsp cacao powder
• 100g dark (70% cocoa) chocolate chopped finely
• 2 eggs
• 2 egg yolks
• 2 Tbsp caster sugar
• 2 Tbsp golden or brown teff flour
• 1/4 tsp baking powder

Place four ramekins in freezer to chill for 10 minutes

Brush 1 tablespoon melted butter or coconut oil over base and side of ramekins. Place in freezer for a minute to set. Dust ramekins with cacao, turning to ensure they are well coated on base and side. Place in fridge.

Heat remaining butter or oil in a saucepan over low heat for 2 minutes – do not boil. Remove from heat, add chocolate and stir to combine, set aside to cool.

Meanwhile beat eggs, egg yolks and sugar with an electric mixer for 3 minutes, or until mixture is thick, pale and airy. Gently fold in melted chocolate and butter. Sift in flour and baking powder, and fold in gently. Divide mixture between prepared ramekins – at this stage, you can freeze mixture or refridgerate for up to 6 hours before baking.

Preheat oven to 200 C (370 F)

Place ramekins on middle rack in oven and bake for 8 minutes, or until edge is set and middle still slightly soft. (Alternatively, if refrigerated, bake for 9 minutes; if frozen, bake for 12 minutes). If cakes will be sitting for a few minutes before serving, shorten baking time by 1-2 minutes.

Serve in ramekins or turn out onto serving plates.