Andrew Spear

CEO, guitarist, geek, designer, daddy, author

This is my amazing 3-ingredient chocolate desert recipe. They’re runny in the middle, crunchy on the outside, perfect with some vanilla ice cream :)

Photo 1 = Beat 3eggs and 1/4 cup of flower.
Photo 2 = Melt 250g of chocolate in a separate bowl.
Photo 3 = Mix the two together and pour into six paper cups on a muffin tray.
Photo 4 = Bake at 180c until they double in size, about 15 mins.

I spray the cup cake paper with non-stick canola spray so they come out easier.
Photos taken with Instagram
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