Ingredients

Method

• 150 g butter
• 200 g caster sugar
• 100 g cocoa
• 140 g cake flour
• 2 free-range eggs
• 1 t vanilla extract

Method

Ingredients

Preheat oven to 180ºC.

Beat butter and sugar until light and creamy. Mix in the remaining ingredients until combined.

Grease 6 small consol jars or 8 small mugs or teacups and fill halfway with batter.

Place them on a baking tray and bake for 15 minutes or until cooked but the middle is still soft.

As soon as they have cooled down to lukewarm, mix 1 can of condensed milk with 600 g melted white or milk chocolate and pour over.

Cook's tips:

You can leave the chocolate fudge topping off and serve with a blob of cream or ice cream.

For a grown-up look and touch of tartness, stud the mixture with fresh raspberries just before baking. 

Use 70% dark chocolate instead of milk chocolate, it will be super luxurious.