Serves 4

Hands-on time: 15 minutes

Hands-off time: 8-10 minutes

INGREDIENTS

1 slab (150g) Cadbury Dairy Milk Macchiato Chocolate

2 tbsp (30g) butter, plus extra for greasing

⅓ cup (75g) castor sugar

2 large eggs

2¼ tbsp (25g) cake flour

Serving suggestion: Icing sugar

Vanilla ice-cream

Raspberries

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Preheat the oven to 200°C on fan-assist. Prepare 4 oven-proof ramekins by greasing them with the extra butter. Place the ramekins on a baking tray and set aside. *Chef’s Tip: Alternatively, use small oven proof bowls or mugs instead of ramekins!

2. Break the Cadbury Dairy Milk Macchiato chocolate slab into pieces. Add the chocolate pieces to a microwavable bowl and heat for 50-60 seconds in a microwave until melted, stirring halfway. Stir until silky and smooth, and set aside.

3. In a medium-sized mixing bowl, combine the butter and sugar and whisk with an electric beater for 2-3 minutes until pale and airy. Whisk in the eggs, one at a time, until fully combined.

4. Sieve the flour into the bowl and gently fold it through the mixture. Add the melted chocolate to the mixture and fold until just combined *Chef’s Tip: Carefully fold the ingredients together with a spatula to ensure the mixture is not overworked!

5. Divide the batter into the prepared ramekins. Bake for 8-10 minutes until almost set with a slight wobble in the centre.

6. Once baked, dust with icing sugar and serve warm with a scoop of vanilla ice cream. Garnish with fresh raspberries and ENJOY!

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