Method

• CHOCOLATE GANACHE INSERT
• To make a core that will always stay molten, in a saucepan and using a silicone spatula, stir the oat milk and cornflour together while bringing to a simmer until thickened.
• Pour over the chocolate in a medium heatproof bowl or measuring cup and use an immersion stick blender or silicone spatula and mix until they are completely combined. Pour into a silicone dome mould, 45mm in diameter and freeze for 4 hours, or until solid.
• RICH CHOCOLATE CAKE
• Preheat oven to 200°C, no fan. Grease eight small chilled pudding moulds or eight holes in a large muffin tray with coconut oil and dust with cocoa powder, inverting and tapping the moulds to remove any excess cocoa.
• Put the chocolate and sugar together in a heatproof bowl. Bring the milk to a simmer in a large saucepan, then pour over the chocolate and sugar. Whisk them together until the chocolate is melted and it becomes a smooth consistency.
• Add flour, cocoa powder and baking powder to a medium bowl and whisk gently just to combine. Add these to the chocolate sauce and mix to combine all the ingredients.
• Use a piping (pastry) bag with a small 1cm trimmed opening or a spoon to fill the moulds halfway, then add a piece of frozen ganache to the centre. Press gently so the batter comes up to the sides, then add more batter to cover the frozen ganache insert.
• Bake in oven for 7 minutes, then remove and leave to cool for 2 minutes before turning out onto plates. Serve warm. These keep well once baked and can be stored in an airtight container in the refrigerator for up to 5 days. Reheat when ready to serve if preparing ahead for a dinner party. Preheat the oven to 170°C fan-forced, then place them on a baking sheet and bake for 5-7 minutes.