1. Melt chocolate, sugar and butter over double boiler.
2. Pour mixture in a mixture and beat at speed 3 or till mixture is cooled.
3. Add in coffee oil and ingredients. Mix in at slow speed till well mixed.
4. Lastly add in eggs one by one and beat slowly till well combined.
5. Pour in 8 greased Ramekin bowls and bake at 180°C for 15 minutes.
6. Once it’s been baked, wait for about 5 – 10 minutes then take it out. Served with ice cream and strawberry.

160g
Bake King plain flour

1½ tsp
Bake King cocoa powder

1¾ tsp
Bake King baking powder

¼ tsp
of Bake King bicarbonate soda

200g
cooking chocolate – cut into small

200g
castor sugar

200g
SCS butter

1 tsp
Bake King coffee oil

8
Sakura fresh eggs