Directions:

• 1

  In a large bowl, combine the sugar, flour & salt. Set aside.

• 2

  Place the butter & chocolate in a bowl & microwave on high for 30-second intervals, stirring after each interval until they totally melt. Stir in vanilla.

• 3

  With an electric hand mixer, mix the dry ingredients into the chocolate.

• 4

  Add the eggs one at a time, fully incorporating each egg before adding the next.

• 5

  Beat at high speed for 4 minutes until the batter becomes creamy & lightens in colour. Refrigerate for 15 minutes.

• 6

  Once you place the batter in the fridge, preheat oven to 180 C.

• 7

  Meanwhile, coat a muffin tray with butter, dust with the cocoa powder & shake out excess. Spoon mixture into the tray using an ice cream scoop.

• 8

  Bake for 9 to 11 minutes; the outsides should be cake-like & firm to the touch while the centres should still be wet.

• 9

  Let the mini cakes cool slightly in the muffin tray. Run a knife around each muffin to get them out easily.

• 10

  Serve warm or at room temperature.The mini cakes are best served with ice cream, whipped cream or dusted with powdered sugar.

• 11

  Store in an airtight container for 3-4 days.