Ingredients
200g dark cooking chocolate, chopped
150g unsalted butter, chopped
½ cup brown sugar, firmly packed
½ cup caster sugar
3 eggs, lightly beaten
¾ cup plain flour
¼ cup self-raising flour
2 tablespoons cocoa powder
½ cup Dark Choc Bits
1 cup bottled chocolate fudge topping
Canned whipped cream, granulated nuts and halved fresh strawberries, to serve
Method
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Line a 12-hole muffin pan (1/3-cup capacity) with large paper cases.
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Place chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl. Cool for 15 minutes.
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Stir sugars into warm chocolate mixture. Whisk in eggs. Add combined sifted flours and cocoa. Stir until combined. Stir in Choc Bits. Divide evenly among paper cases.
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Cook in a moderately slow oven (160C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 5 minutes.
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Pour fudge topping into a microwave-safe jug. Microwave on High (100%) for about 10 to 20 seconds, or until warm.
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Remove warm muffins from cases. Pipe whipped cream on top. Drizzle each with 1 tablespoon warm topping. Sprinkle with nuts. Decorate with strawberries.
