To Make the Chocolate Lava Desserts

• Preheat the oven to 180C/160 Fan. Grease your pudding moulds. Add a teaspoon of cocoa powder to each one to coat the sides and bottom of the mould. Leave to one side.
• Add the chocolate and butter to a heatproof bowl and melt in the microwave on 20-second bursts, stirring in between each burst until completley melted and smooth.
• Add in the remaining ingredients and mix until completley combined. The mixture should be quite thick and gloopy.
• Split the mixture between the two moulds. You can now cover them in cling film and pop them into the fridge where they will be good for 24 hours. Or in the freezer until you are ready to use them.
• If you are baking them now, place the pudding moulds onto an oven tray and bake in the oven for 14-16 minutes (if you have previously frozen them it might take up to 20 minutes)
• You will know they are ready because the tops will be firm to touch but the centre shoudl still be soft.
• Using a knife carefully go around the bottom of the desserts to loosen them before turning them out onto your serving plate.