- 25g/1oz cocoa
- 100g/3½oz self-raising flour
- 100g/3½oz butter
- 100g/3½oz caster sugar
- 2 free-range eggs
- 55g/2oz dark chocolate
- ½ tsp chilli flakes
- icing sugar
- double cream
- Preheat the oven to 200C/400F/Gas 6.
- Mix together the cake ingredients in a food processor and spoon even portions into a six-hole, non-stick muffin tin.
- Place in the oven and bake for 10 minutes.
- For the chocolate sauce, melt the chocolate and chilli flakes in a heat-proof bowl set over boiling water.
- To serve, turn out the cakes onto plates and dust with icing sugar. Pour the chocolate sauce over each muffin and drizzle with cream.