Ingredients
• 200g dark chocolate, finely chopped
• 100g Woolworths Select Creamy Tasmanian Butter, chopped
• 100g (1/2 cup) caster sugar
• 50g (1/3 cup) plain flour
• 4 eggs, separated
• Pinch of cream of tartar
• 2 tbs caster sugar, extra
• 8 Lindt Lindor Dark Chocolate Balls
• Double cream, to serve
Sauce
• 100g dark chocolate, finely chopped
• 60ml (1/4 cup) thickened cream
• 10g Woolworths Select Creamy Tasmanian Butter
Method
1. Preheat oven to 180°C. Grease four 310ml (1 1/4-cup) ovenproof dishes with butter.
2. Melt chocolate and butter in a large glass or ceramic bowl in microwave on high, stirring every minute until smooth. Cool for 5 minutes.
3. Stir the sugar, flour and egg yolks into the chocolate mixture until well combined.
4. Use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. Add the extra sugar and whisk until firm peaks form. Use a large metal spoon to fold into the chocolate mixture until combined.
5.Divide the chocolate mixture among the greased dishes. Press 2 chocolate balls into the centre of the chocolate mixture in each dish. Bake for 30-35 minutes or until moist crumbs cling to a skewer inserted into the centre (see notes).
6.Meanwhile, to make the sauce, heat the chocolate, thickened cream and butter in a heatproof jug in microwave on high, stirring every minute until melted and smooth.
7. Serve with sauce and double cream.
