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1
grease 4 ramekins and set aside till needed .
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2
Place cubed butter and chocolate peace into a small saucepan over medium to low heat and cook , stirring , until melted and smooth .
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3
Set aside to cool slightly whilst you make the cake batter .
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4
Sift the flour and cocoa powder together in a medium bowl .
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5
In a separate small bowl , whisk the eggs and sugar together till it becomes pale and creamy , about 4 minutes .
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6
Now gently fold the egg mixture into the flour mixture until combined .
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7
Next pour the slightly cooled chocolate mixture into the egg flour mixture and fold through to combine all well .
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8
Next Pour the prepared chocolate cake batter into the prepared greased ramekins , dividing the mixture evenly amongst the ramekins and place filled prepared ramekins onto a baking tray and refrigerate for at least 2 hours .
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9
Prepared batter can be kept refrigerated for up to two day before being cooked .
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10
Preheat your oven to 200C / 400F .
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11
Take prepared batter filled ramekins , leaving on baking tray , and cook for 15-20 minutes or until just set on outside but soft in the center to touch and wobbles a little .
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12
Once cooked remove from heat and let stand to cool slightly for about 5 minutes , once cooled a little , turn onto serving plate and dust with a little icing sugar to garnish or topped with cream , ice cream , fruit and compote .
