Soft-centred chocolate Easter cakes

Preheat oven to 200°C. Grease 6 x ½-cup-capacity ovenproof dishes or pudding moulds. Place chocolate and butter in a saucepan on low heat. Cook, stirring, for 2-3 minutes, until smooth. Cool for 10 minutes.

Beat eggs and sugar for 4-5 minutes, until light and fluffy. Transfer mixture to a large bowl. Fold in flours, cocoa and chocolate mixture. Spoon mixture into moulds, filling to 1cm below rims.

Press an easter egg into centre of each. Bake for 12-14 minutes, until firm around edges (cakes will still be soft in centres). Invert cakes onto serving plates. Dust with extra cocoa and serve.

Article from the March, 2012 issue of Taste magazine .