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Ingredients
- 3/4 pounds, 3/8 ounces, weight Chocolate (in Small Pieces)
- 6-1/4 ounces, weight Butter
- 3-5/8 ounces, weight Self-Rising Flour
- 8 ounces, weight Brown Caster Sugar
- 3 Tablespoons Milk
- 3 whole Medium-Sized Eggs
Method
- 1. Preheat the oven to 190 degrees C. Place 12 muffin moulds on a tray.
- 2. Add the chocolate and the butter to a bowl and put this in the microwave for 2 minutes at 500W. Then set the microwave to the highest setting for another 2 minutes. You can also melt the chocolate au bain marie. (The chocolate and butter go in a glass bowl. In a pan, heat a small amount of water. Put the glass bowl on the pan with the water, making sure the glass bowl doesn't touch the water.)
- 3. Sieve the flour over a bowl and stir in the sugar.
- 4. Add the milk and the eggs to the chocolate and mix.
- 5. Now add your wet ingredients to your dry ingredients and mix.
- 6. Divide the mixture over the muffin moulds and bake for 20 minutes untill they have risen and feel firm to the touch.
