Melting mini mocha cakes
Makes 10-12 PREP mins COOK 15-18 mins
Easy Can be frozen cooked

300g/11oz dark chocolate, broken into chunks
50ml/2 fl oz milk
1 tbsp instant coffee granules, plus fresh hot coffee or espresso to serve
50g/2oz salted butter, plus extra for greasing
140g/5oz caster sugar
4 eggs
½ tsp vanilla extract
50g/2oz plain flour
icing sugar and cocoa to decorate
vanilla ice cream, or Greek yogurt, to serve

1. Put the chocolate, milk and coffee together in a heatproof bowl, then melt over a pan of barely simmering water. Meanwhile grease and line the bases of 10 muffin tin holes with baking parchment, or sit a 12 hole silicon muffin mould on a baking sheet.

2. Beat the butter and sugar until pale and fluffy, beat in the eggs and vanilla, then fold in the flour with the chocolate mixture. Divide between 10-12 muffin holes. The mix can now be chilled for up to a day before baking.

3. Heat oven to 200C/180C fan/gas 6. Bake the cakes for 12-14 mins from chilled, or 10-12 mins if baking straight away, until the outsides are set but centres soft and molten. Quickly dust with icing sugar and cocoa, then serve 1-2 per person in bowls with a dribble of hot espresso and a scoop of vanilla ice cream or Greek yogurt.