• 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
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.
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.
Add sugar and eggs, whisking to combine. Fold in flour and mixed spice until just combined. Spoon mix into prepared ramekins.
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.