Directions

1. Melt the chocolate in the microwave, in bursts of 30 seconds, checking between each burst to ensure it doesn't burn.

2. Meanwhile, whisk up 100g cream, do not over whip, until soft peaks form.

3. Whisk 1 egg in a bowl with a fork, then add 20g melted chocolate, the sweetener, the remaining 15g un-whisked cream, vanilla extract, baking powder and salt.

4. Mix these together and microwave for 1 minute.

5. In a new bowl, add 40g whisked cream and 15g melted chocolate. Stir and it will thicken. Once mixed, put it back in the microwave for 5-10 seconds. This will become more like a custard.

6. Pour equal measures into four pots and top with the microwaved cake, broken into pieces.

7. Make the chocolate sauce again and pour over the cake.

8. Top each pot with 20g whipped cream.

9. Drizzle the remaining melted chocolate over the cream.