You can't get better than the sigh of relief when your lava cake or chocolate fondant oozes out as you first cut into it! We've made this amazing white chocolate version foolproof by putting it in the freezer, so that the timings should work every time! Top tip... make plenty and store them in the freezer for that impromptu moment when you have to impress!
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