Cooking oil spray, to grease
1 cup cocoa powder
½ tsp bicarbonate of soda
150g unsalted butter, chopped
100g dark chocolate, chopped
2 free-range eggs
¼ cup milk
1 tsp vanilla extract
1½ cups caster sugar
1½ cups plain flour, sifted
Chocolate ice-cream, to serve
150g dark chocolate (70% cocoa), chopped
½ cup thickened cream
Pinch of salt
Preheat oven to 160°C fan-forced (180°C conventional). Grease 8 holes of two 12-hole ¹⁄³-cup capacity muffin tins (8 in total) with cooking oil. Line each hole with a large square of baking paper, extending 2cm above edges (see Step 7 pic).
Sift cocoa and bicarb into a large bowl.
Put butter, dark chocolate and 120ml boiling water in a small saucepan. Stir over a low heat or until melted and smooth.
Pour butter mixture into cocoa mixture and stir to combine.
Put eggs, milk and vanilla in the bowl of an electric mixer and beat on medium, using a whisk attachment, for 2 minutes or until smooth. (Or use a large jug and a hand whisk).
Pour egg mixture into cocoa mixture along with sugar and flour. Mix well until combined.
Divide batter between prepared muffin holes. (Batter will sit above edge of tin but not above paper cases). Smooth tops. Bake for 30 minutes or until tops are cracked and firm to touch. Remove muffins from tin and cool on a wire rack.
Meanwhile, to make chocolate sauce, combine chocolate, ¼ cup of the cream, butter and salt in a small saucepan over a low heat. Stir until melted and smooth. Remove from heat then stir in remaining cream. Set aside to cool slightly.
Remove muffins from paper cases. Cut a small circle from top of each 1 and scoop, reserving muffin top.
Put a scoop of ice-cream in each muffin hole, drizzle with chocolate sauce and finish with a reserved muffin top. Serve.