- 120 g dark chocolate, at least 54% - 70% works but its then a little on the bitter side but still lovely
- 120 g unsalted butter
- 30 g caster sugar, I use raw but you can use white
- 30 g plain flour
- 2 eggs
Preheat oven to 180 degrees (fan forced)
1. weigh chocolate into bowl and grate 10-20seconds (depending on the size of the chocolate pieces) on speed 8
2. add butter and sugar and cook 6 minutes/60 degrees/speed 2
3. whilst blades are turning at speed 2 add eggs one at a time (after the 6 minutes heating time is up, NOT before) and continue to stirr at speed 2 for 20 seconds after the second egg.
4. add flour and slowly increase speed to speed 4 for about a 1minute
5. add mixture to ramekins or silicone dariole moulds ( i used Alyce Alexandra ones that can be bought from her website) that have been greased with a little butter and then sprinkled with cocoa or cacao powder
6. bake 10-13 minutes depending on how runny you like them. I usually do about 13 minutes and the tops are firm
these can be made ahead of time and popped in their moulds into the freeze - then pull out and bake for 15-20 minutes or alternatively thaw for a couple of hours at room temp and bake as above
quick and easy - can be made in a model 5 or a model 31
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