Hot Chocolate Cakes

Ingredients:

1. 285 grams bittersweet/semisweet chocolate chopped

2. 60g salted butter

3. 4 tbsps sugar

4. 4 large eggs separated

Method:

1. Butter six 150mL custard cups or ramekins. Sprinkle the insides with sugar and tap out any excess. Preheat the oven to 205°C (or 200°C if your oven is fan-force)

2. In a large heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together until smooth. Remove from the heat.

3. Whisk in 2 tablespoons of the sugar and the egg yolks.

4. In a clean, dry bowl, whip the egg whites until they are frothy. Increase the speed and whip again until the egg whites start to form soft, wet peaks.

5. Whip in the remaining 2 tablespoons of sugar and beat until the the whites form shiny droopy peaks.

6. Fold 1/3 of the egg whites into the chocolate mixture to lighten it, then fold the remaining egg whites into the chocolate mixture.

7. Divide the batter into the prepared cake moulds, set them on a baking sheet, and bake for 12 minutes (they should feel ever-so-slightly baked in the centre). Remove from the oven and let it stand for a moment before transferring the cakes onto serving plates.

Serving Suggestion: They go really well with vanilla ice-cream!