CHOCOLATE CARAMEL MOLTEN LAVA PUDDING

MAKES 4 PREP 15 MINS COOK 15 MINS

◆ 1 tbsp cocoa

◆ 1/ cup plain flour, 3 plus 1 tbsp extra

◆ 200g dark chocolate, finely chopped

◆ 125g unsalted butter, chopped

◆ 1 tbsp coffee liqueur

◆ 3 eggs

◆ ½ cup brown sugar

◆ ¼ tsp sea salt flakes

◆ ¼ cup caramel top’n’fill, chilled

◆ icing sugar, vanilla ice-cream, to serve

1 Preheat oven to 180°C. Lightly grease 4 x 250ml ovenproof moulds. Dust with sifted combined cocoa and extra plain flour, tapping out the excess. Arrange on an oven tray.

2 In a medium saucepan, melt chocolate and butter together on low. Stir in liqueur, cool slightly.

3 In a bowl of an electric mixer, beat eggs and sugar together 4-5 mins until thick and pale. Fold in chocolate mixture, sifted flour and salt.

4 Spoon two-thirds batter between ramekins. Dollop each with 1 tsp chilled caramel. Top each evenly with remaining batter. Bake 12-15 mins until tops are cracked and centres are slightly jiggly.

5 Release edges of puddings with a small knife. Invert onto serving plates, dust with icing sugar and serve straight away with ice-cream.