CHOCOLATE LAVA CAKE

40g Corn flour (sifted), 170g Butter, 170g Dark Chocolate Drops, 160g Caster Sugar, 3 Eggs, 1 tsp Vanilla Essence, inch of salt

 

Put the chocolate and butter in a bowl and melt until smooth in either the microwave or over s saucepan of gently boiling water. Sir frequently to ensure there are no lumps. Once melted, put aside. In a large bowl, fold together the eggs, sugar, and vanilla. Add the sifted corn flour to the egg mixture, stirring until well mixed. Slowly pour the chocolate/butter mix into the egg mix, stirring until completely mixed. Cover the batter and leave in the refrigerator for at least 2 hours (or overnight). Scoop the chilled mixture into six 7cm baking rings or pastry cutters lined with greaseproof paper 5cm deep. Put in pre-heated oven at 175C and turn after 15 mins to ensure even baking. Leave to bake for another 10-15 mins. Remove from oven and leave to cool. To serve warm, so the centre is gooey, place cakes in a pre-heated oven at 175C for 4-5 mins. Dust with icing sugar or cocoa powder and serve with whipped cream or ice cream.