Liquid-centered Chocolate Cake and Custard

Your first job is to line some metal moulds with baking paper and put onto a lined tray.

Place a wide based pan 1/3 full of water on the stove. Put chocolate in a stainless bowl and melt over the simmering water.

Whilst chocolate is melting put the eggs, yolks and sugar into the mixer and whisk until fluffy and holds a figure 8 on the surface.

Once chocolate is melted, take off the heat and stir the butter through.

Pour 1/3 of the egg mix into the chocolate and fold through, repeat this twice more. Once everything is mixed together, sift in the flour and fold through.

Pour the mix into the moulds, just under the lip.

Put into the freezer straight away.

Once frozen, the cakes are then placed into a 180°C oven for about 15 minutes. The cakes should rise up and be firm on the sides and soft in the middle. When cooked, carefully remove the moulds and paper.

Put onto a plate and zest some orange rind over the top, scatter some dried berries around and dust with cocoa powder.

Serve a jar of custard on the side.

These cakes will last for at least a month in the freezer.