INGREDIENTS
200 g. (7 oz./scant ¾ cup) butter, cubed
200 g. (7 oz./scant ¾ cup) dark (bittersweet) chocolate, (at least 70 percent), broken into pieces
200 g. (7 oz./scant ¾ cup) caster (superfine) sugar
4 eggs
1 tsp. flour
PREPARATION
• Preheat the oven 350 degrees.
• Place the butter and chocolate in a heatproof bowl over a pan of simmering water and stir until the chocolate has melted.
• Transfer to a large mixing bowl with the sugar, stir with a wooden spoon and leave to cool a little.
• Add the eggs to the chocolate mixture, one at a time, stirring well after each addition. Finally, stir in the flour and mix well.
• Pour the cake batter into 12 mini loaf cases and bake for 12 to 15 minutes until the centers are set but still a little wobbly.
• Turn the oven off but leave the cakes inside for another 10 minutes, then transfer to a wire rack to cool completely.
• You can store these covered in the fridge for up to 2 to 3 days. Take out 30 minutes before serving.
This article appears in February 2014.