Chocolate truffle cake

Preheat oven to 170 °C.

Line the base of eight 250 ml capacity non-stick muffin tins with baking paper.

Place the chocolate and butter in a saucepan and stir over low heat until melted and smooth.

Place the eggs, vanilla essence nd sugar into the bowl of an electric mixer and beat until thick and pale.

Fold into the chocolate mixture.

Spoon the mixture into the muffin tins and bake for 12-15 minutes or until just set.

Cool in the tins and then refrigerate for two hours.

To make the glaze, stir the melted chocolate into the condensed milk.

Chill glaze until firm.

Unmould cakes onto serving plates and spread with glaze.