- 150 g butter
- 200 g caster sugar
- 100 g cocoa
- 140 g cake flour
- 2 free-range eggs
- 1 t vanilla extract
Preheat oven to 180ºC.
Beat butter and sugar until light and creamy. Mix in the remaining ingredients until combined.
Grease 6 small consol jars or 8 small mugs or teacups and fill halfway with batter.
Place them on a baking tray and bake for 15 minutes or until cooked but the middle is still soft.
As soon as they have cooled down to lukewarm, mix 1 can of condensed milk with 600 g melted white or milk chocolate and pour over.
You can leave the chocolate fudge topping off and serve with a blob of cream or ice cream.
For a grown-up look and touch of tartness, stud the mixture with fresh raspberries just before baking.
Use 70% dark chocolate instead of milk chocolate, it will be super luxurious.