The great thing about our molten mocha cakes is that they are soft and gooey in the middle and perfect with pouring cream for a luxurious dessert. We use old tea cups but ramekins, mugs or miniature pie dishes will all work. Have fun by dusting with chocolate sprinkles or icing sugar before serving.

45ins serves 4


100g 70% Dark Chocolate
100g Trewithen Dairy Unsalted Butter
150g Light soft brown sugar
3 Large Eggs
1 tsp Vanilla Extract
50g Plain Flour
1 Espresso shot


Preheat the oven to 200 ̊C then grease 4 ramekins, mugs or moulds and place on a baking tray.

Melt your chocolate and butter in a Pyrex bowl over a pan of hot water and stir until smooth. Then cool for 10-15 minutes. Mix the sugar then eggs one at a time. Add in the vanilla and coffee and finally the flour. Divide the mixture into ramekins.

Then bake for 10-12 minutes until the tops are firm to touch but the middle is still soft. Run a knife around the edges before turning out and serving with Trewithen single pouring cream.