100g butter unsalted
3 whole eggs
50g all purpose flour
85g white granulated sugar
Pinch baking powder
or saucepan and place over a medium high heat.
2. Add the chocolate and butter to a large bowl and
place over the pot, this is called a Bain Marie, or dou-
ble boiler. We are allowing the steam from the boiling
water to melt the chocolate and butter - this is a great
technique for chocolate because chocolate can burn
easily if left directly over a flame.
3. Once the chocolate has melted, remove from the
heat and let cool slightly.
4. In a small bowl, whisk together the eggs and sugar.
5. Once the sugar is incorporated, add this mixture to
the chocolate and butter. It is important that the
chocolate is cooled, so that you don't end up with
scrambled eggs!
6. Finally, whisk in the flour and a pinch of baking
powder.
with either cooking spray or butter and then sprinkle
with white sugar. This will help the cakes release from
the pan, but also give them a nice sugary crust.
8. Using an ice cream scoop or a soup spoon, fill the
muffin pan so that each one is just about full.
9. Place in the oven and bake for approximately 10
minutes. When you touch them, they should spring
back, but should also still be soft in the centre.
10. Turn them out CAREFULLY! Onto your plate, and
serve with vanilla ice cream and fresh berries, I like
raspberries the best and use a fine mesh strainer to
purée the fruit. Finally dust each plate with some pow-
dered sugar.
Serve with vanilla ice cream and fresh berries!
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