Ingredients:
180g dark chocolate, chopped
250g butter, chopped
plain flour, for dusting
4 eggs
1/2 cup caster sugar
1/4 cup plain flour, sifted
Double cream and cocoa powder, to serve
Cooking Instructions:
Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.
Grease eight 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.
Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched).
Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust with cocoa powder. Serve.
source: www.taste.com.au
FOOD BLOG; https://avicmanonline.wixsite.com/av-recipeblog
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