Ingredients:
- 100g unsalted butter
- 300g plain chocolate broken into pieces
- 4 medium free-range eggs
- 3 table spoons brown sugar
- Pinch of salt
- 3 tablespoons of arrowroot
Method:
- Preheat oven to 200 degrees/gas mark 6.
- Grease a mini muffin tray.
- Put the butter and chocolate in a large heatproof bowl over a pan of simmering water, stir occasionally, and once melted allow to cool.
- Crack the eggs into a large separate bowl, add the sugar and beat on high speed for 4-5 minutes with a hand held whisk.
- Stir the salt and arrowroot into the melted chocolate until combined.
- Pour half of the egg mixture into the chocolate and stir gently, then stir in the remaining half.
- Half fill the muffin tins with chocolate mixture and bake for 7-10 minutes.
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