Chocolate Truffle Cake by Zarnak Sidhwa

Ingredients:

• Unsalted butter 5 tbsp
• Flour 1 tbsp
• Chopped chocolate 14 oz
• Sugar 2 tbsp
• Eggs 2
• Salt 1/4 tsp

Method:

1. Preheat oven to 180 degrees C.
2. Generously butter 6 ramekins or a 6 cup muffin tin.
3. Dust wit flour, tapping out excess; set aside.
4. Put chocolate, butter and 1 tbsp sugar in a bowl, set over a pan of simmering water; whisk occasionally until smooth.
5. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes.
6. Beat eggs and remaining 1 tbsp sugar until pale and doubled in volume.
7. Sift flour and salt into egg mixture, mix to combine.
8. Add chocolate mixture 1/4 cup at a time.
9. Batter will be thick.
10. Spoon mixture into the the prepared muffin tin, filling cups three quarter full; swirl tops with back of spoon.
11. Bake until tops are springy to the touch 18 to 20 minutes.
12. Immediately, turn out onto wire racks, reinvert and let cool.