Chocolate Lava Cake with Brandy Butter

All Things Butter Unsalted Butter (for greasing the moulds)

100g All Things Butter Brandy Butter

100g Tony’s Chocolonely Dark Chocolate, chopped

150g soft light brown sugar

3 large eggs

1⁄2 tsp vanilla bean paste

50g plain flour

Single cream or ice cream, to serve

8 x 100 ml dariole moulds

Step 1

Prepare the moulds by generously buttering the dariole moulds to prevent sticking.

Step 2

Melt the Tony’s Chocolonely chocolate and All Things Butter Brandy Butter in a heatproof bowl. Either in the micro-wave in 15s bursts, stirring between each until smooth, or set the bowl over a pan of boiled gently simmering water and stir until melted. Allow the mixture to cool for about 10 minutes.

Step 3

In a large bowl, whisk the eggs and sugar together on high speed until pale and fluffy. Add the vanilla bean paste, then fold in the cooled chocolate mixture followed by the flour.

Step 4

Divide the mixture evenly between the prepared moulds. Refrigerate for at least 30 minutes (or ideally overnight for best results).

Step 5

When ready to cook, preheat the oven to 180 °C fan (200 °C conventional).

Step 6

Bake for 8 minutes (it’s best to test one first, as oven temperatures may vary)

Step 7

Serve immediately. Carefully run a small spatula or knife around the edge of each pudding. Turn out upside down onto a plate, gently tap the base, and remove the mould.

Step 8

Slice to reveal the molten centre and serve straight away with cream or ice cream. Do not leave to cool, these are best enjoyed hot and gooey!