Ingredients
150 g dark chocolate
150g butter
80 g light Muscovado sugar
3 eggs
1 tbsp unsweetened cocoa powder
40 g wheat/spelt flour
pinch of salt

Toppings
Chiavalon Atilio
Fresh strawberries/other fruit of preference

Melt the butter and chocolate over low heat.
Set aside.
Mix the eggs, salt and sugar until the mixture doubles in size.
Stir in slowly the chocolate, slightly cooled, and cocoa with the flour.
We used 3 ramekins for our cakes that we’ve greased and floured with cocoa powder.
Refrigerate for a few hours or overnight.
Depending on how big are your ramekins and how high do you fill them with the mixture, that’s how your baking time will vary.
Bake on 180°C between 12-15 minutes approximately.
If you bake it a bit longer the chocolate won’t be runny.
The top should be soft but firm before you take them out.
Leave for a few minutes in the ramekin, then flip it onto a plate.
Leave for a few minutes in the ramekin, then flip it onto a plate.
Serve immediately, drizzled with Atilio on top!

Ps. If you bake them in muffin tins, you’ll need less time, probably around 10 minutes.