This is another recipe from Donna Hay's The Instant Cook. I can honestly say that I haven't made a single thing out of her cookbook that I haven't totally loved (which is a lot of negatives in one sentence - I guess I should say I've loved everything I've made from this cookbook!). Here's how it goes:
Chocolate Dessert Cakes
3/4 c. butter, melted
1 c. caster (superfine) sugar
1/3 c. brown sugar (I used light muscavado)
1 1/4 c. flour
1 tsp. baking powder
1 c. good quality cocoa (I used Scharffen Berger)
Preheat oven to 320 degrees (yes, that's a strange oven temperature; the cookbook author is Australian, so I've converted grams to cups and celsius to fahrenheit). Place the butter, sugars, and eggs in a bowl and mix until combined. Sift over the flour, baking powder and cocoa mix until combine. Divide evenly between 4 6 oz. oven-proof ramekins.
Bake 20 minutes. This should yield cakes that are firm to the touch (spongy/cakey on the outside) and fudgey in the middle. YUM. We ate ours warm, topped with fresh strawberries, a dallop of whipped heavy cream, and mint.