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Ingredients:

100 g. dark chocolate

100 g. butter

1 tbsp. Sriracha Firebarns

100 g. sugar

3 eggs

50 g. flour

Vanilla ice cream

Preparation:

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.

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