Method

• 1.
  Preheat the oven to 180°C. Grease 4 holes of a 6-hole (185ml) Texas muffin pan.
• 2.
  Place chocolate in a bowl over a pan of simmering water (don’t let bowl touch the water). Stir until melted, then cool slightly.
• 3.
  Beat butter and sugar in the bowl of an electric mixer until very pale and fluffy. Add yolks, one at a time, beating well after each addition. Fold in cooled, melted chocolate, followed by the flour.
• 4.
  Using a clean bowl and beaters, whisk eggwhites until stiff peaks form. Fold into chocolate mixture in 3 batches, keeping as much air in the mixture as possible. Divide among muffin holes and bake for 20-25 minutes until a skewer inserted in the centre comes out clean. Remove from pan and place on a wire rack to cool.
• 5.
  For icing, stir chocolate and butter in a pan over low heat until thick and melted.
• 6.
  Place a cake on each serving plate and spread with the icing. Dust with cocoa and garnish with gold leaf, if using.
• 7.
  * Gold leaf (edible) is available from cakedecorating shops and stationery shops.