• 100g unsalted butter, chopped
• ⅔ cup Dark Choc Melts
• 2 tblsps instant coffee granules
• ⅔ cup caster sugar
• 3 eggs, lightly beaten
• ¾ cup self-raising flour
Grease six microwave-safe cups or dishes (300ml-cup capacity) with melted butter.
Place butter and chocolate in a large microwave-safe bowl. Microwave on medium-high (70 per cent), stirring halfway through, for about 1½ minutes, or until smooth.
Meanwhile, dissolve coffee in ¼ cup boiling water. Add to chocolate mixture with sugar. Whisk until combined. Cool for 2 minutes.
Whisk in eggs, then flour, until combined. Divide evenly among the prepared cups.
Arrange half the cups on the outer edge of the turntable in the microwave.
Microwave on medium (50 percent) for about 3½ minutes, or until a skewer inserted into the centre comes out clean and cake is firm to touch. Remove. Stand for 5 minutes. Repeat with remaining cups.
Serve dolloped with whipped cream and dust with sifted drinking chocolate, if desired.