Cooks notes: To make it easier to manoeuvre the dish in and out of the oven it’s best to pop it onto a baking tray.
Equipment: small ovenproof dish, hand mixer
1. Preheat oven to 180°C (fan 160°C), 350F, Gas Mark 4. . Grease a … shallow ovenproof dish and set aside.
2. Melt the chocolate in a bain marie or in 30 second stints in the microwave. Allow to cool a little.
3. Beat together the butter and sugar until light and fluffy and slowly beat in the eggs and vanilla. Fold in the flour until smooth.
4. Divide between the moulds and bake for 10 minutes. They should still have a little wobble.