White chocolate lava fondant oozes out as you first cut into these gorgeous cakes that are drizzled with a coulis like no other. The best thing? It's a foolproof recipe! Bake this and your mates will be crazily impressed. Top tip... make plenty and store them in the freezer for that impromptu moment.
Break the chocolate into a heatproof bowl along with the butter and melt gently in a microwave for 20 seconds at a time, until just melted. Crack the eggs into another bowl and whisk together with the sugar. beat in the chocolate and butter mixture. Fold in the flour.
Grease the inside of 4 dariole moulds with butter and then dust with flour. Divide the mixture between the moulds, shake to level out then freeze for at least 2 hours, but if they are well covered with clingfilm then up to 3 months is fine.
Preheat the oven to 180°C. Place the frozen desserts on a baking tray and bake for 15 minutes.
Wash and hull the blackberries, then blend to a sauce with the honey and ground mixed peppercorns.
Remove the lava cakes from the oven and leave at room temperature for 2 minutes to rest. Carefully turn out onto a serving plate, top with a little drizzle of the blackberry coulis. Decorate with a few sliced berries and mint leaves and serve immediately. Makes 4