Ingredients
125g chocolate (preferably the darkest that you can find)
125g unsalted butter
55g sugar
20g flour
10g dark, unsweetened cocoa powder
3 whole eggs
3 yolks
25 ml dark rum (avoidable if you don’t want a boozy cake)
Pinch of salt
Method
Melt the butter and chocolate together.
Cream the eggs and sugar.
Add the chocolate-butter mixture to the eggs and sugar.
Combine the dry ingredients (flour, cocoa powder, salt) together and sieve it into the mix. Gently fold it in. Mix in the rum once the dry ingredients are folded in. Pour the batter into ramekins and chill for 30 minutes in the refrigerator.
Bake it in a tray filled with water at 220C for 16 minutes. Depending on how consistent your oven is, bake it for 2 minutes more or less.
Dig in!
