- 1
Ingredients
- 200 200 200 g dark chocolate, chopped
- 100 100 100 g unsalted butter, chopped
- (If you don't have unsalted, don't worry, I used salted butter and it still works)
- 2 2 2 eggs
- 2 2 2 egg yolks, extra
- 1/2 1/2 1/2 cup (110g) caster (superfine) sugar
- 1/4 1/4 1/4 cip (35g) plain (all- purpose) flour, sifted
- Cocoa, for dusting
Preparation
Step 1
Preheat oven to 375. Place the chocolate and butter in a saucepan over LOW HEAT and stir until the chocolate is melted and smooth.
The secret is to melt the chocolate & butter at a VERY, low heat to make sure it doesn't burn and stick
Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk again.
The egg/ sugar and flour/ chocolate BEFORE it is whisked.
The egg/ sugar and flour/ chocolate AFTER it is whisked.
Spoon the mixture into the
: Make sure you grease the container really well, or the cake will stick to the sides after baking and won't come out.
place it right in the centre of each mould
(I use one teaspoon of peanut butter per mould. You can use more if you want, depending on how much filling you like, but don't add TOO much or it will burst open your cake)
Fill the remaining of the mixture into the moulds/ containers until it
With any leftover batter, you can make anything you want with it. I just formed a cupcake with it.
Place moulds/ containers on a baking tray and
to make it a hazelnut chocolate filling or any other filling you want.
Yep, this is a must- try recipe, so easy to make and full of peanut- buttery awesome!