Prep time 20 + 30 minutes setting minutes
4 large tbsp Greek yoghurt
85g caster sugar
150g butter, chopped
150g dark chocolate, chopped (70% cocoa solids)
Put the sugar, butter and chocolate in a heat proof bowl and set over a pan of simmering water, until melted. Add the eggs, beat well. Fold in the flour.
Pour mix into greased moulds. Set in the fridge for a minimum of 30 minutes.
Cook at 180°C for 8-9 minutes and rest for 2 minutes.
Serve with a dollop of Greek yoghurt
Chef’s tip: To make a gluten free version, simply substitute plain flour for rice flour.