Jersey Milk Chocolate Lava Cakes with Raspberry Sauce

Preheat oven to 200°C (180°C fan/Gas Mark 6). Grease and flour 4 ramekins.

Melt the Jersey milk chocolate and Jersey butter in a heatproof bowl set over a pan 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 caster sugar until pale and slightly thickened.

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

Sift in the flour and fold gently until just combined. Fold in the grated Jersey Royal Potato.

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 slightly wobbly. The cooking time may vary depending on your oven, so keep a close eye on them.

While the lava cakes are baking, make the raspberry sauce. Combine the raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly (about 5-7 minutes).

Let the lava cakes cool in the ramekins for a minute before inverting them onto plates.

Dust with icing sugar (optional). Serve immediately with the warm raspberry sauce.