Ingredients
• 100g unsalted butter, chopped, plus 10g extra, to grease
• ¼ cup plain flour, plus 2 tsp extra, to dust
• 100g dark chocolate, chopped
• ½ cup caster sugar
• 2 eggs, lightly beaten
• 1 tsp mixed spice
• Icing sugar mixture, to dust
• Double cream, to drizzle
• Fresh raspberries, to decorate
Method
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Preheat oven to 200°C. Grease four 1-cup capacity ramekins with butter and dust with flour, shaking off excess. Arrange on an oven tray and set aside.
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Put chocolate and chopped butter in a large heatproof bowl set over a saucepan of boiling water and stir until smooth. Cool for 5 minutes or until room temperature.
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Add sugar and eggs, whisking to combine. Fold in flour and mixed spice until just combined. Spoon mix into prepared ramekins.
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Bake for 12 minutes or until tops are firm to touch but centre still feels soft. While still hot, carefully run a knife around edge of ramekins and turn out onto serving plates. Dust with icing sugar and serve drizzled with cream and decorated with raspberries.
