Molten Chocolate Cakes
175g light brown sugar
175g soft butter
2 teaspoons vanilla extract
125g self raising flour
50g cocoa powder
8 chocolate truffles
Butter 8 metal pudding bowls and line the bottom with parchment paper.
Pre-set oven to 180°c.
Beat the sugar and butter until light and fluffy.
Add the eggs one at a time. Add the vanilla.
Sift the flour and cocoa together and fold into the mixture.
Spoon into the pudding bowls and bake for 10 minutes.
After 10 minutes remove from oven and poke a truffle into each.
Bake for another 10-15 minutes or until an inserted skewer comes out clean on the outside of the cake.
Cool for 10 minutes and remove from bowl. Remove parchment.
White Chocolate Sauce
200ml whipping cream
1 tablespoon maple syrup
100g chopped white chocolate
Bring the cream and syrup to a simmer and add the chocolate. Stir for 10 seconds then remove from heat.
Whisk and serve with the puddings and some fresh raspberries.