The gooey center in this chocolate cake is mind-blowing. The best part? They only take twenty minutes to create, start to finish.

The gooey center in this chocolate cake is mind-blowing. The best part? They only take twenty minutes to create, start to finish.

Did you ever stop to think that we are such creatures of habit?  We have a go-to style of clothing, our favorite music, a dinner entree at our go-to restaurant that never lets us down and even the things we do for fun.  Of course, there are times to try new things, but for the …

Did you ever stop to think that we are such creatures of habit? We have a go-to style of clothing, our favorite music, a dinner entree at our go-to restaurant that never lets us down and even the things we do for fun. Of course, there are times to try new things, but for the …

Molten Chocolate Babycakes: These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make. You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them.

Molten Chocolate Babycakes: These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make. You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them.

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This chocolate volcanoes recipe is Paul's interpretation of the signature challenge in the Desserts episode of The Great British Baking Show.

This chocolate volcanoes recipe is Paul's interpretation of the signature challenge in the Desserts episode of The Great British Baking Show.

Paul's version of the classic chocolate fondant is all about timing. Don’t let the puddings bake to the point that their surface begins to crack, as this means the centres are starting to cook.

Paul's version of the classic chocolate fondant is all about timing. Don’t let the puddings bake to the point that their surface begins to crack, as this means the centres are starting to cook.

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