Prep: 20 mins | Cook: 20 mins | Serves: 6

Ingredients

10g unsalted butter or margarine, melted, to grease
200g dark chocolate, roughly chopped
Extra 150g unsalted butter, chopped
3 eggs, lightly beaten
1 cup EQUAL SPOONFUL
½ cup mixed dried fruit, finely chopped
1 Tsp. mixed spice
Extra ½ cup plain flour
Custard, to serve (optional)
Raspberries, to serve (optional)
Chocolate shavings, to garnish (optional)
Holly leaves, to garnish (optional)

Method

1. Preheat oven to 180°C. Grease six holes of a ¾ cup capacity texas muffin tin with melted butter and line bases with a disc of baking paper.

2. Put chocolate and extra butter in a large heatproof bowl set over a saucepan of boiling water and stir until smooth. Set aside for 15 minutes or until cooled to room temperature.

3. Put eggs into a large bowl and beat with an electric hand beater until firm peaks form. Beat in EQUAL and chocolate until well combined. Gently fold in dried fruit, mixed spice and extra flour until just combined. Spoon the mixture evenly among holes.

4. Bake for 18 minutes. Turn out onto serving plates. Serve with custard and raspberries if using. Garnish with chocolate shavings and holly leaves if using.