- Agnes Almeida
Preheat the oven to 150°C. Butter the ramekins.
Melt the chocolate and the butter together in the microwave.
Whisk the eggs with the sugar, either by hand or with an electric mixer. Fold in the sifted flour and the chocolate and butter mixture.
Pour the mixture into buttered ramekins and put them in the fridge to rest for 30 minutes.
Remove from the fridge and bake for 10 minutes, until the edges of the cakes are set but the centre is still liquid. If you take your cakes out and the centre is too under-cooked, they will break when you go to plate them. The under-cooked centre should be about the diameter of a 50-cent coin — no bigger.
Pop the ramekins on a wire rack to cool for 10 minutes or until you can handle them. Run a knife around the edge and invert the cakes onto individual plates.
Serve with fresh fruit and ice-cream.
This show-stopper is possibly the richest chocolate cake you will ever try. The batter freezes well, so fill up your ramekins and place them in the freezer and then when guests come over, pop them in the oven for a sweet surprise!