50 gram(s) unsalted butter, plus extra for greasing
50 gram(s) dark chocolate (containing at least 50% cocoa solids), broken into small pieces
30 mls golden caster sugar
1 large egg
15 mls plain flour, siftedp
Icing sugar and crème fraîche or double cream, to serve
Preheat the oven to 180 degrees Celsius.
Melt the butter and chocolate together in a water bath. While the melted chocolate cools mix the egg and sugar in a bowl until it becomes light and fluffy. Add the cooled chocolate mix into the egg mixture and beat well. Then casually fold the flour into the mixture and once combined well and smooth. Divide the mixture between small cups or ramekins and bake for 10-12 minutes or until just the edges are smooth. The centre of the cakes should still be slightly runny. Serve with a dollop of cream.