Flourless Chocolate Cakes

Makes 3 jars

Ingredients:
100g dark or milk chocolate, chopped into rough chunks
1/2 cup unsalted butter
3 tbsps sugar (rough guide is if you use bittersweet chocolate)
2 eggs
1/2 cup good quality cocoa powder

Topping:

Handful of roasted nuts, crushed
Sprinkling of icing sugar

Method:
Preheat your oven to about 150 C (302 F).

Firstly, melt the chocolate chunks and butter together either with a double-boiler or melt the chocolate and butter in a pot over another pot with gently simmering water without touching the water underneath. Stir with a wooden spoon while melting.

Remove from heat and add sugar. Remember to adjust the sweetness according to your preferences. Whisk in the eggs one by one until just incorporated. Sieve the cocoa powder into the mixture.

Mix just to incorporate. Spoon the batter into the jars until about 3/4 full. Place the jars into a deep baking tray and fill the tray with water up till at least half of the jars' heights.

Bake for about 30-40 minutes or until a cake tester inserted in the middle comes out with moist crumbs sticking to it. You can also time this via the doming method where when the center of the cakes dome up, it's time to remove the cakes from the oven. I prefer to remove these kind of cakes slightly earlier rather than later especially since I plan to re-heat them in the microwave right before serving.

Once the cakes are done, top each cake with a sprinkling of cashew nuts and icing sugar. If you are not serving them yet, allow to cool, then seal the jars and place in fridge. Heat in microwave for about 30 seconds before serving.