Molten Chocolate Cakes

175g light brown sugar

175g soft butter

3 eggs

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.