• 45g unsalted butter, softened
  • 5g cocoa powder, to line the moulds
  • 50g dark chocolate 70% cocoa, melted
  • 40g caster sugar
  • 2 medium eggs
  • 50g McDougalls Plain Flour
  • Madagascan vanilla ice cream


  1. 1

    Use 5g of butter to melt to brush 2 moulds, then completely cover the buttered moulds with cocoa powder.

  2. 2

    In a bowl, whisk the butter and sugar until it turns creamy. Add the egg continuing to whisk then fold in the flour. Pour in the melted chocolate until you have a smooth batter.

  3. 3

    Preheat the oven to 200°C fan.

  4. 4

    Divide the mixture between the two moulds and chill for 20 minutes then bake for 10 minutes.

  5. 5

    Remove from the oven and leave to stand for 1 minute. Carefully tip out onto a plate and serve with Madagascan vanilla ice cream.

Nutritional Details

Each serving provides
  • Energy 2273kj 543kcal 27%
  • Fat 31.5g 45%
  • Saturates 17.8g 89%
  • Sugars 35.2g 39%
  • Salt 0.12g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1959kj/468kcal

Each serving provides

54.8g carbohydrate 2.2g fibre 9.1g protein

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