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It's the ultimate decadent treat - light, moist chocolate sponge with a molten chocolate centre. Paul Ainsworth's version is simple to make and tastes even more delicious with a grating of orange zest
Recipe provided by Paul AinsworthIn a bowl over simmering water melt the chocolate and butter together.
In a kitchen aid using a paddle attachment slowly combine the eggs and sugar together until well incorporated.
Slowly add the melted chocolate and butter to the eggs and sugar and mix well on a medium speed.
Stop the machine and add all the flour into the mix.
On a slow speed fold through the flour but be careful to not overmix the mixture.
Chill the mixture in the fridge for 30 minutes. Preheat the oven to 180°C/Fan 160°C/ Gas 4. Grease your moulds with butter and dust with cocoa powder. Measure 80g of chocolate mixture into each.
Bake for 8-9 minutes (if mix is weighed at 80g). Remove from oven and remove carefully from the moulds. Dust with cocoa powder and serve with cream or vanilla ice cream.
Serves 5-6 (makes 750ml)
In a bowl over simmering water melt the chocolate and butter together.
In a kitchen aid using a paddle attachment slowly combine the eggs and sugar together until well incorporated.
Slowly add the melted chocolate and butter to the eggs and sugar and mix well on a medium speed.
Stop the machine and add all the flour into the mix.
On a slow speed fold through the flour but be careful to not overmix the mixture.
Chill the mixture in the fridge for 30 minutes. Preheat the oven to 180°C/Fan 160°C/ Gas 4. Grease your moulds with butter and dust with cocoa powder. Measure 80g of chocolate mixture into each.
Bake for 8-9 minutes (if mix is weighed at 80g). Remove from oven and remove carefully from the moulds. Dust with cocoa powder and serve with cream or vanilla ice cream.
40 minutes 
Serves 5
