These things will happen over the Christmas break and happily they are even more delicious the next day.

You’ll Need:

 

  • 10 oz (280 g) bittersweet chocolate (70% cocoa)
  • 4/5 cup (180 g) butter
  • 8 eggs
  • 1+¼ cup (275 g) sugar
  • 1+¼ cup (140 g) all-purpose flour

Method:

Preheat oven to  180 deg C.

Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.

Break the chocolate into small pieces and melt it with butter over hot water.

Beat the eggs with sugar and mix with flour.

Slowly fold in the melted butter and chocolate.

Bake at 180 degrees for only 8-12 minutes; the outer part should be cooked and the inner part slighly gooey.

Serve with  whatever you can get your hands on. In this case, some Ben & Jerry’s Chocolate Fudge Ice-cream which had been hiding out in the freezer.

These also work well as mini cup-cakes. Simply cook them for a shorter period of time.