Method

1| Preheat oven to 180°C.

2| Combine flour, ¼ cup of the sugar, baking powder and salt in a large bowl. Add milk, butter and vanilla and whisk until smooth. Add spread and chocolate, then stir to combine. Divide batter between six ¾-cup capacity ovenproof ramekins. Put ramekins in a large baking dish and set aside.

3| Combine cocoa and remaining sugar in the same bowl used to make batter. Gradually stir in boiling water until smooth. Divide mixture evenly between ramekins.

4| Bake for 18 minutes or until cake is a little moist when tested with a skewer. Stand for 5 minutes. Dust with extra cocoa and serve warm with ice-cream and strawberries.