100 g unsalted butter, chopped, plus extra for greasing
¼ cup plain flour, plus extra for dusting
100 g dark chocolate, chopped
½ cup caster sugar
2 eggs lightly beaten
1 tsp mixed spice
icing sugar mixture, for dusting
1 drizzle double cream
fresh raspberries, to serve
- Preheat oven to 200°C. Grease four -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.