Ingredients

• 125 grams dark or Energy chocolate, roughly chopped
• 125 grams unsalted butter
• 3 eggs at room temperature
• 1 cup brown sugar
• ¾ cup flour
• 2 tblsp ground almonds for dusting muffin moulds

Method

1. Melt the chocolate and butter in the top of a double boiler over simmering water. Remove from heat and allow to cool.
2. In a clean bowl beat the eggs and sugar together until they are light and fluffy. Fold the cooled chocolate and sifted flour into the egg mixture.
3. Divide the mixture evenly among 12 well-greased muffin tins or oval moulds, dusted with ground almonds.
4. Bake at 160°C for 25 minutes or until the cakes are firm when touched. Cool for 5 minutes before transferring to a cake rack.
5. Serve dusted with icing sugar.