Ingreadient :

• 15g butter
• 1 tbsp cocoa powder
• 125g dark chocolate
• 125g  butter
• 1 tsp tea leaves
• 4 eggs
• 100g  caster sugar
• 60g plain flour
• Cocoa powder to dust
• Clotted cream

Direction :

1. Preheat the oven to 200c.
2. Brush 6 x 8cm dariole moulds with butter then coat in cocoa powder and sprinkle the tea into the bottom.
3. Melt the butter  with the chocolate then whisk  the eggs and sugar. Add the chocolate mix then fold in the flour.
4. Divide between the 6 moulds, place onto a baking tray and bake for 9 minutes.
5. Tip onto plates then dust with cocoa powder. Spoon a quenelle of cream on the side.