Take off the heat then add the sugar and beat in the eggs until mixed together. Add the flour in one go until completely mixed. Place the moulds on a baking tray then spoon into non-stick (I used flexipan silicone moulds – briochette shaped) moulds. If you’re using regular muffin moulds, butter them lightly before filling with batter.
The cakes are even better eaten next day after overnight maturing. They can last in an airtight container for up to 3 days. You’ll see how they are dense in chocolate!