By Sarah Adams
These are amazing eaten straight out of the oven as the white chocolate oozes out when you bite into them, I like to turn them into a dessert by re-heating them and serving them with vanilla ice cream, seriously delicious!
Pro Tip: Buy the best quality chocolate you can afford, the taste will be worth it!
Ingredients:
Makes 12
Pro Tip: You will need a 12 segment bun tin
200g un- salted butter
250g dark chocolate
400g sort brown sugar
4 eggs
250g plain flour
1/2 teaspoon bicarbonate of soda
75g cocoa powder
100g white chocolate
1 pinch salt
Preparation:
Bring your pan of water to the boil and then turn to the lowest setting before placing your bowl of chocolate over it (this will be the right temperature so that the chocolate doesn’t burn).
Pre-heat the oven to 180°C/gas4, butter each segment of your tin and dust with cocoa.
Melt your dark chocolate and butter over a pan of hot water.
Mix all your dry ingredients together.
Whisk your eggs together.
Once the chocolate and butter is all melted remove from the heat and stir in the eggs. Next, stir in the dry ingredients and spoon your mixture into the bun tin. Finally push pieces of white chocolate into the centre of each cake and bake for 18-20 minutes.
The cakes should still feel a bit soft in the middle and sink a bit when they come out. Leave in the tin to cool, or eat one straight away!
Pro Tip: To serve I melted some milk chocolate, chopped up some strawberries and then re-heated my cake in the microwave for 20-30 seconds. A big scoop of vanilla ice cream completes it perfectly!
Sarah Adams © 2010