• Prep Time 35 minutes
  • Cook Time 20 minutes
  • Serving For 12 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 300g semi-sweet or bittersweet chocolate
  • 300g unsalted butter
  • 5 large eggs
  • 115g brown sugar
  • 115g all-purpose flour
  • ½ tsp baking powder


  1. In a bain-marie, melt chocolate over low heat. When completely melted, turn off the heat and add butter, stirring until completely incorporated. Keep warm until needed.
  2. In a separate mixing bowl, beat eggs and sugar by hand with a wire whisk until frothy. Do not use electric mixer. Sift flour and baking powder into the batter and fold in until combined.
  3. Gently pour in melted chocolate and stir cake batter until combined.
  4. Line a 12-cup muffin pan with paper liners and fill each cup with cake batter, making sure that every cup has about the same amount of batter.
  5. Bake at 160°C for no more than 20 minutes and immediately remove from oven.
  6. Then remove cakes from muffin tin to prevent further cooking. The centre should still jiggle. Serve warm with a scoop of vanilla ice cream.

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