Jersey Black Butter and Chocolate Lava Cakes

Preheat your oven to 200°C (180°C fan/Gas Mark 6). Grease and flour four ramekins. Tap out any excess flour.

Melt the chocolate, butter, and Jersey Black Butter together in a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals, stirring in between) until smooth. Remove from heat and let cool slightly.

In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened.

Gently fold the melted chocolate mixture into the egg mixture until just combined. Be careful not to overmix.

Sift in the flour and salt. Fold gently until just combined. Do not overmix.

Divide the batter evenly among the prepared ramekins.

Bake for 12-15 minutes, or until the edges are set but the center is still soft and molten. Baking time may vary depending on your oven.

Let cool in the ramekins for a minute or two before inverting them onto plates.

Dust with icing sugar (optional) and serve immediately.