flourless chocolate cakerating:
200g Maya Gold chocolate
100g ground almonds
4 eggs separated
Oven temp: gas 4 180C
Chop the chocolate and add it to the sugar and butter.
Melt them together in a bowl over a pan of hot water. (I'll probaby just use the microwave.)
Let it cool for 5 minutes then add in the ground almonds and stir well.
Beat egg whites until stiff and creamy.
Beat in the egg yolks into the chocolate mixture one at a time and then fold in the egg whites.
Spoon into muffin moulds and bake for 30 minutes or bake in a cake tin. When you test it, if some sticks to the knife, that's fine. It should be moist in the middle.