Chocolate & yuzu lava cakes

Makes 4 cakes (with curd left over)

Ready in 1 hr 30 min, plus cooling

FOR THE YUZU CURD 45ml yuzu juice (lime juice also works nicely) 100g caster sugar 1 large egg

Pinch of sea salt 25g cold unsalted butter, finely diced

FOR THE CAKES 150g unsalted butter, softened, plus extra for greasing 60g cocoa powder, plus an extra 2-3tbsp for dusting 90g flour Pinch of salt 120g caster sugar 3 large eggs, lightly beaten 3tbsp cold espresso Vanilla ice cream or cream, to serve

1 Make the curd. Place all the curd ingredients, except the butter, in a heatproof bowl set over a pan of barely simmering water. Stir constantly for 15 mins until thick enough to cling to a wooden spoon – be careful not to overheat the mixture or it will curdle. Using a balloon whisk, whisk in the butter, bit by bit. Set aside to cool to room temperature, then transfer to the fridge to chill.

2 Preheat the oven to 200°C/gas 6. Butter 4 160ml dariole moulds or ramekins, then dust with the extra cocoa, tipping out any excess, and place on a rimmed baking sheet.

3 Using a fork or balloon whisk, whisk the flour, remaining cocoa and salt together in a bowl.

Set aside.

4 Beat the butter and sugar together in a stand mixer or in a mixing bowl with an electric mixer for about 5 mins until pale and fluffy. Gradually beat in the eggs and then the espresso. Stir in the flour mixture until well incorporated.

5 Fill each dariole mould one-third with batter. Make a well in the centre of each and fill with a heaped tablespoon of the curd. Cover completely with the remaining batter and smooth the tops. Bake for 17-18 mins until risen and springy to touch. Run a knife around the edges of the moulds, then invert onto plates and serve immediately with vanilla ice cream or cream.