Little Chocolate Cakes

1. Place a baking sheet or tray on the middle shelf of your oven. Preheat to 180ºC (350ºF). Grease and line the bases of 2 x 1 cup capacity ramekins.
2. Whizz chocolate and sugar in a food processor until you have coarse crumbs.
3. Add butter, egg yolk and boiling water and whizz for another few seconds, until well combined.
4. Whisk egg white with a pinch of salt in a clean, dry bowl.
5. Gently fold chocolate mixture into the white foam until only just combined.
6. Divide mixture gently between the prepared ramekins. Bake for 15 – 20 minutes or until the tops feel firm when touched with your finger.
7. Cool then serve with cream or ice cream.