Chocolate Mug Cakes

INGREDIENTS:
- 125g self raising flour
- 125g unsalted butter, softened
- 125g golden caster sugar
- 2 eggs, beaten
- 50g dark chocolate
- 30g cocoa powder
- 100ml whole milk

METHOD:
- Pre-heat the oven to 190°C / 375°F / Gas Mark 5.
- Grease your Denby mugs, ready to go into the oven.
- Melt the chocolate gently in a heatproof bowl over a pan of simmering water, stir and put to one side to cool slightly.
- Mix the cocoa powder with the milk in another Denby bowl.
- In a large mixing bowl cream together the butter and sugar until light and fluffy, either by hand or using an electric mixer.
- Slowly add the beaten eggs, followed by the self raising flour, melted chocolate and cocoa. Combine all gently by hand, so as not to lose the air you’ve created.
- Spoon the mixture between your Denby mugs. This quantity will fill approx 2-3 mugs dependant on their size and shape.
- Bake for 30-4o minutes until the mug cakes are well risen and feel slightly springy.
- Serve warm with a dollop of ice cream or crème fraîche. The perfect way to use up leftover Easter chocolate.