Molten Chocolate Cakes

Scents and food are one of the most powerful triggers of memories. And this one always brings to mind late nights and loved ones.

A faint air of fatigue, coupled with anticipation as the scent of chocolate wafts from my kitchen to the couch as I wait for them to bake. I'm tired, yet excited all at the same time.

There's nothing like eating these straight out of the oven, as the warm liquid chocolate centre oozes out and melts the vanilla ice cream. Delicious, decadent and just the stuff to make memories by.

Makes 2 cakes

• 2 oz fine bittersweet chocolate
• 2 tablespoons dutch processed cocoa powder
• 1/4 cup sugar
• 1/4 cup unsalted butter
• 2 egg
• 2 teaspoons plain flour

Butter 2 ramekins and set aside. Preheat oven to 180C.

Whisk cocoa powder and sugar together until evenly blended. Melt chocolate and butter in a bowl over gently simmering water until smooth.

Remove chocolate from the heat and whisk in the cocoa-sugar mixture. Then whisk in egg yolks, then whole egg, and finally the flour.

Divide the batter between ramekins and bake 10 to 12 minutes. The cake edges should be set but the centre will be wet and shiny. If you're not sure, stick a skewer through the cake. It will feel firm, with resistance as the skewer goes in, but when you remove it, you should see traces of wet batter on the skewer.

Let cool for 5 mins, then loosen the cakes with a knife run around the edge of the ramekin and turn out onto plates. Serve with vanilla ice cream and eat asap!