• 200 g dark chocolate
• 100 g butter
• 1 tbsp cocoa
• 1 tbsp self-raising flour (yes, only 1 tablespoon)
• 1/3 c sugar
• 3 eggs

Melt the chopped butter and chocolate in a small bowl over a pot of simmering water, and mix until smooth.

Sift the cocoa, flour, and sugar into a bowl and then whisk in the eggs and chocolate mixture.

Grease a large size muffin tin and divide the mixture between 6 holes in the pan. Cover and freeze overnight or for at least 3 hours.

Bake from frozen at 220 C for 7 minutes. If your muffin tins are a different size you may need to alter the cooking time. Serve immediately with cream or icecream and enjoy some chocolate happiness!