Time: 40 minutes
Makes 5 small cups

• 140g Dark chocolate
• 110g Butter
• 200g Castor sugar
• 3 room temperature Eggs
• 100g Cake flour

Directions

1. Light the COBB with half a CobbleStone or 5 briquettes. When the CobbleStone is grey, place the Frying Dish and heat up for 5 minutes.
2. Melt the chocolate and butter in the dish, stirring gently.
3. Remove from the heat and stir in the sugar until melted.
4. Whisk the eggs in a separate bowl.
5. Gradually add the chocolate, butter and sugar mixture to the eggs, without stopping the beating.
6. Gradually add the flour and stir gently each time, but just enough to incorporate evenly into the mixture.
7. Place the Griddle+ or Grill Grid, followed by the Roast Rack and lid and preheat for 5 minutes.
8. Pour the chocolate mixture into small cups, leaving about 2-3 cm to the top of the cups: the dough will rise during baking. We used old enamel camping mugs, but you can use any oven proof mold/tin/container.
9. Place the cups on the Roast Rack, cover with lid and bake for 20-25 minutes. When baked, they should be slightly runny in the centre (aka “lava”)