Chocolate lava cake

Ingredients

180g dark chocolate, chopped

250g butter, chopped

plain flour, for dusting

4 eggs

1/2 cup caster sugar

1/4 cup plain flour, sifted

Double cream, ice cream and cocoa powder, to serve

Method 1. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely. 2. Grease eight 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour. 3. Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched). 4. Stand dishes for 1 minute. Turn onto plates. Top with cream and ice cream. Dust with cocoa powder. Serve.

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