How to make Flourless mini chocolate cakes

Have a go at former popstar Rachel Stevens' crowd-pleasing recipe

(Tilda)

Mum and Celebrity MasterChef 2017 contestant Rachel Stevens shares her easy-to-make Flourless mini chocolate cakes recipe.

She said: "I love to make these for my two girls, they’re so easy and guaranteed to please. My mini chocolate cakes are delicious and so quick to make."

"I love my tea, so these cakes are the perfect treat to accompany a cuppa," she added.

Rachel also donated this recipe as part of Tilda's 'Mums Helping Mums' campaign, which is supported by an online cookbook featuring recipes donated by some of the UK's favurite mums and foodies, including Rachel, who fronts the whole project.

How to make Flourless mini chocolate cakes

Ingredients

• 100g unsalted butter
• 300g plain chocolate broken into pieces 
• 4 medium free-range eggs 
• 3 table spoons brown sugar 
• Pinch of salt 
• 3 tablespoons of arrowroot 

Method

Preheat oven to 200 degrees/gas mark 6.

Grease a mini muffin tray.

Put the butter and chocolate in a large heatproof bowl over a pan of simmering water, stir occasionally, and once melted allow to cool.

Crack the eggs into a large separate bowl, add the sugar and beat on high speed for 4-5 minutes with a hand held whisk.

Stir the salt and arrowroot into the melted chocolate until combined.

Pour half of the egg mixture into the chocolate and stir gently, then stir in the remaining half.

Half fill the muffin tins with chocolate mixture and bake for 7-10 minutes.

Tilda is once again partnering with the World Food Programme and donating a meal for every bag of Pure Basmati Dry (5kg, 1kg) and TSB sold in the UK to new and expectant mums in Bangladesh.

To support the campaign, a host of personalities have donated recipes to create the Mums Helping Mums cookbook, which can be downloaded at tilda.com.