Use a little extra butter to grease the inside of 2 darioles (small metal moulds – use deep ramekins if you don’t have them – or oven proof cups/mugs). Preheat the oven to 170°C.

Heat the butter and caster sugar for the topping until they just boil and the sugar dissolves. Stir in the berries and then divide between the two prepared darioles. Leave to one side.

Cream the butter, sugar and vanilla extract (a few drops is enough) until light and fluffy then beat in the egg.

Sift over the flour and fold in adding the chocolate as it just comes together.

Divide between moulds taking care not to deserve the berry topping and pop in the oven for 25-30 minutes. They will rise above the edges of the darioles as you can see in the blog post but don’t panic! Also note because of the relatively high egg content they take on colour quickly but they shouldn’t burn – just be careful to check they do spring back to the touch and a skewer inserted into the middle comes out clean to check they really are cooked through.

Stand for a few minutes only before loosening the sides with a plastic knife or thin spatula (this should be an easy job) and using a oven mitt, insert onto a plate. Serve with double cream, ice cream or custard as you like.