• 350 g dark chocolate (chopped)
• 50 g soft butter
• 150 g caster sugar
• 4 eggs
• 2 tbsp plain flour

Grease six ramekins and place on a baking tray.  Put the chocolate in a heatproof bowl and set over a saucepan of simmering water until it is melted.  Beat the butter and sugar until it is fluffy, then with the mixer still going gradually add the eggs.  Add the flour and ensure all the ingredients are well combined.  Add the chocolate and beat to a smooth paste.  Divide into the ramekin dishes and set them aside until you are ready to cook them.

To cook, preheat the oven to 180C and then cook for 18-20 mins until gooey in the middle and the outside edge is cooked to about 1 cm.

When cooked serve immediately and serve with cream or icecream.  Yum!

• 1 tbsp olive oil
• 1 tsp caraway seeds
• ½ red cabbage, finely chopped
• ¼ c balsamic vinegar
• ¾ c red wine
• ½ brown sugar
• 2 apples, peeled, cored and finely chopped

Heat the oil in a pan and sauté the caraway seeds, then add the cabbage and cook for 2-3 mins until it starts to wilt.  Add the wine and simmer for a further 3 mins before adding the vinegar, brown sugar and apple.

Cover and cook for about 15 mins.  Cook uncovered for a further 5 mins or until the cabbage is saucy and tender.

Serves 4 as a side dish.