Butter Lava Cake

Method

Step 1: Start with the cake batter - whisk together the flour, baking powder and salt in a medium bowl.
Step 2: In a separate large bowl, cream the butter and sugar until fluffy.
Step 3: Mix in the egg and vanilla essence. Then add in the milk.
Step 4: Gradually add the flour until the batter becomes thick and dough-like.
Step 5: Now for the filling - in a separate large bowl beat together the butter and cream cheese. For best results use a hand mixer. Once fluffy, gradually add the icing sugar. Mix in the vanilla essence and cream and beat until mixture is smooth and thick.
Step 6: Preheat the oven to 180°C.
Step 7: Grease a 6-cup muffin tin with non-stick spray. Take a golf ball-size portion of cake dough and, using your fingers, line the base and sides of a muffin tray cup. Repeat with the remaining cups. Step 8: Fill each cake bowl with ¼ cup of filling.
Step 9: Take another golf ball-size portion of cake dough, roll it in a ball, and flatten with your fingers to create a circle to form a lid that fits onto each muffin tray cup. Place the lid over the top of the filling and press down the edges to make sure it seals to the other dough. Repeat with the remaining cakes.
Step 10: Bake for 20 minutes until light, golden brown. Remove cakes from the oven and turn upside down onto a cutting board. Serve immediately. Serving suggestion - top cakes with sifted icing sugar and berries. Serve with a warm beverage of choice.