Little Chocolate Cakes

• 1-7/8 ounces, weight Dark Chocolate
• 1-1/2 ounces, weight Brown Sugar
• 1-1/2 ounces, weight Butter
• 1 Egg, Separated
• 2 Tablespoons Boiling Water
• 1 pinch Salt

1. 1. Place a baking sheet or tray on the middle shelf of your oven. Preheat to 180u0b0C (350u0b0F). Grease and line the bases of 2 x 1 cup capacity ramekins.
2. 2. Whizz chocolate and sugar in a food processor until you have coarse crumbs.
3. 3. Add butter, egg yolk and boiling water and whizz for another few seconds, until well combined.
4. 4. Whisk egg white with a pinch of salt in a clean, dry bowl.
5. 5. Gently fold chocolate mixture into the white foam until only just combined.
6. 6. Divide mixture gently between the prepared ramekins. Bake for 15 - 20 minutes or until the tops feel firm when touched with your finger.
7. 7. Cool then serve with cream or ice cream.

chocolate, weight brown sugar, weight butter, egg, boiling water, salt

Taken from tastykitchen.com/recipes/desserts/little-chocolate-cakes/ (may not work)