Roughly chop the chocolate. Preheat the oven to 180°C.
Measure the heavy cream in the same bowl.
Dissolve it in a double broiler or microwave to stir in.
Measure and add the sugar.
Add the egg to whip further.
It will thicken a bit.
I sieve and measure directly into the bowl, but you can sieve the flour and cocoa powder in advance, then add to the bowl.
Mix very well not to create lumps.
It will thicken even further. For flavour, you can add your favorite rum here.
Put the batter in an icing bag, placed over/into a cup. This way you can pour it in nicely.
Set the icing bag into a big cup, then you can use your both hands to pour the batter.
Bake in an oven for about 10 minutes at 170-180C.(Adjust temperature depending on your oven)
If you think it's too much to make, then freeze some in the cups. Then bake for more 5 minutes when you want to eat.
After 5 minutes, the batter starts puffing up and the cracks start appearing on the surface. Then check with a toothpick if it's cooked or not.
If the batter on the pick is hot, it's done.
Story Behind this Recipe
My boss asked me to make warm sweets for winter.
If you bake it for too long, it won't be creamy inside, so check it when the surface has cracked. If it's not creamy inside without cracking the surface, it means the cooking temperature is too high, so reduce 5-10°C and keep checking.