- 225g dark chocolate
- 100g unsalted butter
- 4 eggs
- 225g icing sugar
- 2 tbsp cornflour
- 1 tsp vanilla extract (optional)
- 12 chocolate eyeballs
Prep: 20 mins | Cook: 15 mins
1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line a 12-hole muffin tin with paper cases.
2. Quarter-fill a medium pan with water and set on a high heat to bring to the boil. Roughly chop the chocolate and butter, then pop them into a heatproof bowl. When the water is boiling, turn off the heat and set the bowl on top of the pan - making sure the water isn't touching the bowl - and let the chocolate and butter melt, stirring once or twice. It will take 5-10 mins to melt.
3. While the chocolate melts, separate the egg whites and yolks into two good-sized, non-plastic mixing bowls. Use electric beaters or a hand whisk to whisk the egg whites till they are thick, stiff and opaque. The whisk should leave peaks in the mixture.
4. Add the icing sugar to the egg yolks and whisk together with a clean whisk till well combined. Add the cornflour and use a spoon or spatula to fold the eggs and corn flour together. If the egg yolk mixture seems too stuff and dry, add 1 tbsp cold water.
5. Pour the cooled, but still warm, chocolate/butter mix into the egg yolks. Add 1 tsp vanilla extract, if using. Fold the stiffly whipped egg whites into the egg yolks, 1/3 at a time, using a spoon or spatula to gently combine them. Be gentle, so you keep the air in the mixture.
6. Divide the mixture between the paper cake cases. Bake for 15 mins in the centre of your oven, on the middle shelf. Remove from the oven and let them cool for 5 mins.
7. Gently press a chocolate eyeball into the centre of each slightly cooled cake. It’ll melt a little but that adds to the effect. These cakes are delicious warm or fully cooled. They’ll keep for 2-3 days, though we’ve never seen them last that long.