Chocolate molten cake

Heat the oven to 200C/180C fan/gas 6. Butter six metal pudding ramekins (about 150ml capacity), then add 1 tbsp of cocoa powder and shake around the inside of the ramekins to stick to the butter. Shake out the excess cocoa powder.

Melt the 100g butter and chocolate together in a heatproof bowl set over a pan of boiling water or in a microwave in short blasts until melted and glossy. Leave to cool a little.

Put the eggs, egg yolks and sugar into a large bowl and beat with an electric whisk until pale and fluffy. The mixture should leave a trail on the surface for a few seconds when you remove the beaters.

Fold the melted and cooled chocolate mixture into the eggs and sugar, then sift over the flour and gently fold this in, too, trying to keep as much air in the mixture as possible.

Divide the mixture between the prepared moulds, filling them three-quarters full, and put on a baking tray. Transfer to the hot oven and cook for 12 mins until the mixture rises just above the moulds. Turn out onto serving plates and serve with cream, ice cream or berries.