INGREADIENT

• 300g chocolate chips
• 300g unsalted butter
• 5 eggs
• 115g caster sugar
• 115g self-raising flour
• 2 tbs Dutch cocoa powder optional for dusting

Direction

1. Preheat oven to 160C. Place 12 paper baking cases in a muffin tray.
2. Place the butter and chocolate in a medium bowl over a pot of simmering water and stir.
3. When the chocolate has fully melted, turn the stove off and leave to cool.
4. Beat the eggs and sugar in a large bowl until pale and thick. Sift the flour into the egg and mix.
5. Mix the chocolate into the large bowl until well combined.
6. Spoon the mixture into the cases and bake for 20 minutes.
7. Remove from the oven and leave to cool for five minutes.
8. Dust the cocoa powder over the cakes, if using.