Chocolate volcanoes

Serves 6

  • 4 eggs
  • 160 g Demerara sugar
  • 160 g butter
  • 200 g dark chocolate
  • 100 g wheat flour
  • 1–2 tbsp unsweetened cocoa
Whisk the eggs and sugar lightly. Melt the butter and pre-heat the oven to 180 °C. Coat 6 ramekins with melted butter and dust with cocoa (doing this makes it easier to get the cakes out of the ramekins later on). Use the rest of the butter to melt the chocolate, let cool for a minute and pour into the egg mixture. Beat in a mixer for three minutes, add flour and beat until the mixture is smooth. Pour the batter into the ramekins and place them in the oven. Bake at 180 °C for about 10 minutes (depending on the oven, 9–13 min). The cakes have to be done at the edges but slightly runny in the centre (the centre has to be wobbly when shaken). Remove the cakes from the oven, drop on a plate, sprinkle with some icing sugar, and serve immediately.