Method
Heat oven to 170C fan bake. Grease 8 x 1 cup capacity cake tins
or ramekins with butter. Cut circles of baking paper to fit base of
tins and place in each.
Melt butter and chocolate in a bowl over a saucepan of simmering
water or microwave in short bursts. Stir until smooth. Stir in
sugar and then beaten eggs.
Stir in flour and cocoa just enough to combine, then gently stir
in chocolate bits.
Spoon into prepared tins. Bake for 20 to 25 minutes or until
surface is firm to the touch.
Leave to cool in tins for 10 minutes before turning out. Serve
warm topped with a spoonful of mascarpone and a drizzle of golden
syrup, if desired.
All recipes ©copyright Julie Le Clerc, Taking Tea in the
Medina (Penguin 2006)