Ingredients Melted butter or Nuttelex, to grease
1 1/3 cups brown sugar, firmly packed
3/4 cup milk (lactose free if required)
125 g butter or Nuttelex, cubed
1/2 cup cocoa or cacao powder
1/4 tsp bicarb soda
1 cup self raising flour (gluten free if required)
2 tbsp plain flour (gluten free if required)
3 eggs, whisked
Preheat the oven to 160°C. Grease and line a 12 slot muffin tin with patty liners.
Place the sugar, milk, butter, cocoa and bicarb soda in a large saucepan on medium-low heat. Use a whisk to stir until the mixture is smooth (don't boil). Set aside for 5 minutes to cool slightly.
Sift half of each of the flours into the pan and stir until the mixture is smooth. Add the remaining flours and stir.
Melt the chocolate sauce before adding the flours
Add the eggs and stir until well combined.
Pour the mixture into the muffin tray and and gently tap on a bench to release any air bubbles.
Pour the batter into the muffin tray
Bake for 45-55 minutes or until a skewer inserted in the centre of the cake comes out clean.
Fresh out of the oven
Cool for 2 minutes before turning onto a wire rack to completely cool.