You will need


Preheat the oven to 180C / 350F / Gas 4. Grease the insides of heart shaped ramekin dishes thoroughly with butter. To help stop the hearts from sticking, put a dessertspoon of Cacao Powder inside and shake around until fully coated. Tip off excess. Repeat the with the other dishes.

Put the 125g Dark Chocolate Chips into a heatproof bowl with the butter and either melt in the microwave (in 30 second increments) or stand the bowl over a simmering pan of water. When melted, put aside to cool.

Use a mixer to beat the eggs and caster sugar until light and creamy then gradually add the cooled chocolate mixture in stages – lightly folding to retain as much air as possible. Once combined, sieve the flour and cacao powder into this mixture - once again folding very lightly, until all mixed in.

You are now ready to fill the ramekins - aim to fill them about ¾ full to allow for rising. Pour some mixture into the base of each of the ramekins (about half of what you will use for each) and then add a few Dark Chocolate Chips into the middle. This will help it to stay gooey. Pour the remainder of the mixture on top (finishing at approximately ¾ full). Level the tops.

Put the ramekins on a baking tray and bake for approximately 6-8 minutes. They should form a firm crust and be baked on the outside but still gooey in the middle. You could use a cake tester to see that the middle is still gooey. When cooked, loosen the edges by running a knife around the outside, turn them upside down directly on to a plate and gently shake to release them. Serve warm with your choice of fresh berries, chocolate sauce or ice cream.

Sieve some icing sugar or cocoa powder on top. Serve with ice cream or whipped cream, fresh strawberries or raspberries (optional).