100 g. dark chocolate
100 g. butter
1 tbsp. Sriracha Firebarns
100 g. sugar
50 g. flour
Vanilla ice cream
In a saucepan over medium heat, melt the butter with the chocolate and Sriracha. In a bowl, combine sugar, eggs and flour. Whisk until smooth and stir in chocolate mixture (save a small amount for drizzling when serving) and continue whisking until smooth.
Fill muffin tins halfway with mixture and bake at 450F for 7 minutes.
Serve warm with a scoop of ice cream and the dark chocolate / Sriracha sauce.