Ingredients
• 100g unsalted butter, chopped
• ⅔ cup Dark Choc Melts
• 2 tblsps instant coffee granules
• ⅔ cup caster sugar
• 3 eggs, lightly beaten
• ¾ cup self-raising flour
Method
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Grease six microwave-safe cups or dishes (300ml-cup capacity) with melted butter.
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Place butter and chocolate in a large microwave-safe bowl. Microwave on medium-high (70 per cent), stirring halfway through, for about 1½ minutes, or until smooth.
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Meanwhile, dissolve coffee in ¼ cup boiling water. Add to chocolate mixture with sugar. Whisk until combined. Cool for 2 minutes.
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Whisk in eggs, then flour, until combined. Divide evenly among the prepared cups.
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Arrange half the cups on the outer edge of the turntable in the microwave.
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Microwave on medium (50 percent) for about 3½ minutes, or until a skewer inserted into the centre comes out clean and cake is firm to touch. Remove. Stand for 5 minutes. Repeat with remaining cups.
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Serve dolloped with whipped cream and dust with sifted drinking chocolate, if desired.
