Mini Chocolate and Red Chili Cakes

Ingredients

• 200 g / 1 cup dark chocolate 70%
• 3 eggs
• 60 g / ¼ cup butter
• 90 g sugar ½ cup sugar
• 1 teaspoon chilli flakes
• 1 tablespoon icing sugar

Method

1. Butter the ramekins and place them in the fridge until ready to use.
2. Melt chocolate and butter au bain-marie or on the high setting of a microwave for 1 minute. When the chocolate is melted, stir with a metal spoon. Leave to cool.
3. Beat the eggs and sugar together for 5 minutes, until creamy and a whitish colour.
4. Stir in the chocolate/butter mixture into the eggs.
5. Spoon 2 to 3 tablespoons of chocolate mixture into each ramekin.
6. Bake in a pre-heated oven at 180°C/ 355°F for 12 minutes.
7. Turn upside down into individual serving plates.
8. Sprinkle with a pinch of chilli flakes and icing sugar.
9. Serve immediately.