Molten Dark Chocolate Cupcakes (Flourless)

Ingredients:

200 g dark/bittersweet chocolate
250 g butter
3 eggs
1 egg yolk
1/4 cup sugar
2 tbsp unsweetened cocoa powder
Confectioners' sugar for dusting

Method:

Preheat oven to 230 °C.

Lightly grease 6 foil cupcake molds and coat surface with a thin layer of bread-crumb.

Via double boiler, melt chocolate with butter, remove from heat and set aside.

In a deep bowl, beat eggs, yolk, sugar till thick, pale and fluffy.

Fold warm chocolate-butter mixture into the eggs mixture, whisk to incorporate.

Whisk-in cocoa powder.

Pour batter evenly into prepared molds, place on baking sheet, bake for 10-12 minutes, or until cakes have risen, possess a thin crust, set at outer part and slightly jiggly in center.

Remove from oven, let sit for 1 minute with mold.

Use a plastic knives, loose cakes side from mold's wall.

Carefully invert cake onto hand then place on dessert plate.

Dust top with confectioners' sugar and serve warm immediately.

Serves 6.