Ingredients
Method
- Pre-heat your oven to 180℃ Fan/390℉. Line a 12 hole muffin tin with muffin cases.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the melted chocolate slowly and combine once again.
- Add the flour, salt and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Scoop into the muffin tin holes, no need to worry about filling close to the top, they don't rise much at all.
- Bake 20-25 minutes, until no longer wobbly. While still warm, create the indents by using a teaspoon measure, egg cup or end of a wooden spoon. Press into the middle, leaving tall sides. Let cool.
For the Filling
- Make the vanilla pudding or custard according to instructions (there should be about 2 cups or 400 ml worth of filling). Pour into each of the cups.
- Top each with a teaspoon of the sugar - sprinkling over in an even layer.
- Create the crackly topping by using a blowtorch - remove paper muffin liners first if they were used! Torch gently, on a low flame at the start to get a sense for the right level. You want the top to be golden but not burnt. Serve immediately.