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1
Chop the chocolate, and place in a bowl with the butter.
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2
Melt in a double broiler.
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3
Mix together the cake flour and pure cocoa powder, then sift.
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4
Aside from the the Step 1 mixture, warm the eggs in a double broiler while whisking.
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5
Add the sugar and, using your finger to test, remove from the broiler once the mixture is warm to the touch.
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6
Add the Step 2 mixture to the Step 1 chocolate and butter (should be about 30C) and mix with a whisk.
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7
Add the whisked egg from Step 3 to the Step 4 mixture and gently mix with a whisk.
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8
Pour into muffin cups, and bake for 10-12 minutes in an oven preheated to 180C.
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9
Once baked, leave to cool on a wire rack.
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10
Fresh from the oven, the chocolate is molten and absolutely delicious.
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11
If they've gone cold, please heat them in the microwave before eating so that the chocolate melts.
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12
For these four pictured cakes, I used twice the listed ingredient quantities.
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13
If heating the cold cakes in the microwave, be sure to remove any aluminium muffin wrappers etc.
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14
first, as they are not safe to microwave.
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15
To bake in ramekins: lightly grease the ramekins with vegetable oil, dust with cake flour using a tea strainer, then pour in the batter.
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16
You can make 3 cakes if using 7.5 cm diameter ramekin molds, since they have thicker walls than the muffin cups.
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17
In this case, reduce baking time to 9 minutes.
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18
They will continue to cook once removed from the oven, so please eat straight away.
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19
Baking time will vary from oven to oven, so test by sticking a skewer into the centres two minutes early.
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20
They're done if thick batter sticks to the skewer.
