Ingredients
- 1 tablespoon melted butter
- 115 g (4 oz/1/2 cup) caster (superfine) sugar, plus extra, for sprinkling
- 150 g (5 1/2 oz/1 cup) chopped good-quality dark chocolate
- 125 g (4 1/2 oz) unsalted butter
- 3 eggs
- 30 g (1 oz/1/4 cup) plain (all-purpose) flour
- ice cream, to serve (optional)
- icing (confectioners') sugar, to serve (optional)
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Brush four 250 ml (9 fl oz/1 cup) ramekins or dariole moulds with the melted butter and coat lightly with some caster sugar, shaking out the excess.
2. Put the chocolate and butter in a small heatproof bowl. Set the bowl over a small saucepan of simmering water, ensuring the base of the bowl doesn't touch the water. Stir until the chocolate and butter have melted, then remove from the heat.
3. In a bowl, whisk the eggs and caster sugar using electric beaters until pale and thick. Sift the flour over the top, then fold it through. Whisk in the melted chocolate.
4. Pour the batter into the ramekins and set on a baking tray. Bake for 30-35 minutes, or until the cakes are firm to touch. Remove from the oven and leave to cool in the ramekins for 10 minutes before turning out, you may need to run a knife around the inside edge to loosen them.
5. Serve warm, with ice cream. Alternatively, serve them in the ramekins, dusted with icing sugar.
