Molten Chocolate Cakes

Step 1: Put the chocolate and cream in a microwave-safe bowl. Microwave on high for three 20-second bursts, stirring between bursts, until the chocolate is melted and smooth.

Step 2: Let the ganache cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls.

Step 3: Preheat the oven to 200°C / 390°F (180°C fan).

Step 4: Grease four 170 ml / 5.75 oz dariole or pudding moulds with butter. Dust the insides with cocoa powder, tapping out the excess.

Step 5: Put the chocolate and butter in a bowl. Microwave in 30-second bursts, stirring between bursts. Stir until smooth, then leave to cool for 5 minutes.

Step 6: In a separate bowl, whisk together the eggs, egg yolks and sugar.

Step 7: Add the melted chocolate to the eggs and mix until combined.

Step 8: Add the flour and fold it through until just combined. Do not over-mix.

Step 9: Pour or scoop the batter into the prepared moulds until it reaches one-third of the way up.

Step 10: Place one generously heaped teaspoon of ganache in the middle of the batter. Top with more batter until it reaches 1.5 cm / ⅗ inch from the top rim. Repeat for the remaining moulds.

Step 11: Place the moulds on an oven tray and bake for 20 minutes, or until the tops spring back when gently touched.

Step 12: Let the cakes stand for 2 minutes, then turn each mould onto a plate. Tap the base and gently remove the mould.

Step 13: Serve with ice cream or cream, dusted with cocoa powder. Decorate with strawberries.