These rich and delicious desserts are sure to impress with their melty middles.
Heat the oven to 180C/160C fan/gas mark 4 and grease 6 mini pudding tins.
Melt the butter and chocolate together in a heat proof bowl over a pan of simmering water or in the microwave in 30 second bursts, string each time.
Whisk the rest of the cake ingredients in a bowl until smooth then beat in the melted chocolate and butter.
Divide the mixture between the 6 mini pudding tins.
Push a Lindor chocolate into the centre of each one until completely covered by the mixture.
Bake in the oven for 15-20 minutes.
Serve with a spoonful of wonderful Rodda’s Cornish Clotted Cream