Many years ago I ate those little chocolate cakes in a friend’s house. I asked for the recipe and since then I make them regularly.During the years I adapted the recipe according to our taste. The original recipe demands for more eggs, sugar and butter, but I think that this version works better.

In the summer we keep the cakes in the fridge, in which case the cold cakes match very well with a Sauvignon Blanc.

• 200 g  good quality dark chocolate  (66% cocoa solids)
• 120 g unsalted butter
• 3 eggs
• 3/4 cup caster sugar
• 1/2 cup self-rising flour, sifted
• 2 Tbsp rum (optional)

Preheat oven to 180 C /fan.

Prepare a 12-hole cupcake tray lined with paper cases.

Break the chocolate into small pieces and drop into a bowl with the butter. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Cool slightly.

Whisk the eggs and sugar until thick and creamy. Add the rum if using and fold in the flour. Incorporate gently the cooled chocolate mixture into the egg, sugar and flour mixture.

Divide the mixture between the 12 cupcake cases and bake on the middle shelf of your oven for exactly 10 minutes. Be careful not to overcook them and they will be deliciously moist and fresh for some days after they are baked.