Beca Lyne-Pirkis Masterclass
Chocolate Lava Cakes – Serves 2-3
65g dark chocolate
65g unsalted butter
100g light brown sugar
35g plain flour
fresh raspberries or strawberries
Preheat Oven to 200C/180C Fan/Gas 6. Butter 2-3 ramekins or dariole moulds and place on a baking tray.
Melt the chocolate and butter together in a bowl over a saucepan of simmering water until melted and glossy then remove from the heat.
Add in the sugar and the eggs one at a time then add in the flour. Divide the mixture between the ramekins. You can place them in the fridge until needed or bake now for around 10-12 until the top is baked, but the middle will be gooey.
Carefully run a knife around the outside of the cake, place a plate on top and turn over to turn out the cakes. Serve with a dollop of crème fraiche and some fresh berries.