Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4 and grease a 12-hole muffin tray well.
2. Combine the biscuit crumbs and the melted butter in a bowl and mix. Divide between the holes and press down with the back of a spoon. Bake for 6 minutes, then set aside.
3. Melt the chocolate in a bowl over a saucepan of barely simmering water, or melt in the microwave, and stir until smooth. Remove from the heat and set aside to cool.
4. Using an electric hand whisk or mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, sift together the flour and ¼ teaspoon salt. Fold through the creamed butter mixture with the melted chocolate and vanilla extract, until just combined.
6. Spoon into the muffin tin and bake for 30-35 minutes until springy to the touch and a skewer comes out clean. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
7. To make the icing, combine the egg whites, sugar and cream of tartar in a heatproof bowl and put over a saucepan of lightly simmering water. Using an electric hand whisk, beat until the sugar is dissolved and the icing is warm to the touch and starting to thicken, about 2 minutes. Remove from the heat and continue to beat until firm glossy peaks form, about 2-3 minutes.
8. Spoon onto the cakes and, using a blowtorch, toast the icing until some of the edges catch a little, or brown quickly under a preheated grill. Top with biscuit pieces and drizzle with melted chocolate to finish.