1. Pre-heat oven to 325 degrees F (170C). 2. Line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper. 3. Place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth. 4. Place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale. 5. Stir through the chocolate mixture. 6. Spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set. 7. Cool in the tins and refrigerate for 2 hours. 8. To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth. 9. Chill the glaze till it is firm. 10. Unmould the cakes onto serving plates and spread with the glaze. ---------------------------------------------------------------------------
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