Chocolate Lava Cake

1. Prepare 4 moulds/ramekins*. Brush them with melted butter and place them in the freezer while you make the batter. You don't have to do this, but it's easier to get the cakes out of the ramekins afterwards. When you take them out of the freezer, brush them with another layer of melted butter before you coat them in cocoa powder. Sprinkle 1 teaspoon of cocoa powder into the buttered moulds and wiggle it around so it covers the entire insides of the mould. I would also make the raspberry red currant sauce at this point, see below.
2. Add chocolate and butter into a large heat proof bowl and place it over a saucepan with barely simmering water. Make sure the bowl is bigger than the saucepan, so the bowl won't touch the simmering water and to not get water into the chocolate. Careful when you remove the bowl from the saucepan, give it a stir until smooth, and let it cool for 10 minutes.
3. In another bowl, whisk together the eggs, egg yolks and sugar, until thick and pale. You can use a hand mixer. Sift in the flour and fold using a spatula. I like to be careful here, because we don't want to ruin the air we created in the eggs. This leads to fluffier cakes. Even though the center is liquid, we don't want a dense cake!
4. Pour half of the chocolate butter into the egg mixture, and using a spatula, fold it together, equally carefully as with the flour. You should run the spatula down to the bottom of the bowl, because the chocolate tends to hide underneath the batter. Add in the second half of the chocolate butter, and repeat.
5. Heat the oven to 400℉ (200℃) for upper and lower heat or 360℉ (180℃) for fan.
6. Pour the batter evenly into the ramekins. You can now freeze the moulds for up to a month, and just add 5-10 minutes to the baking time once you're ready to eat them!**
7. Place the moulds/ramekins onto a tray and bake for 10-12 minutes. They are done when the cake lets go of the mould and they've gotten a crust. Remove from the oven and let them rest in their moulds for at least 1 minute. Be careful when you're going to take them out of the moulds. I like to place the serving plate over the mould and turn it upside down, carefully wiggling and lifting the ramekin.
8. Serve immediately, with an ice cream scoop, fresh berries and Raspberry Red Currant Sauce

Raspberry Red Currant Sauce

1. To make the sauce, add red currants and sugar to a saucepan, on medium high heat. Give it a stir and then stir occasionally. It should just simmer, not boil. Add in the raspberries and squish them a little into the red currant sauce. Continue to stir occasionally.
2. Stop once you've reached your desired thickness, 10-20 minutes. Keep in mind it will thicken as it cools. If you find it's too thick, just add a splash or two of water.