We're not exaggerating when we say this decadent recipe from The Jetty is guaranteed to win you best dessert at your fam's Easter celebration!
180g baking dark chocolate, chopped
250g butter, chopped
plain flour, for dusting
1/2 cup caster sugar
1/4 cup plain flour, sifted
Double cream, to serve
Cocoa powder, to serve
- 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. Add ice-cream if you like!