Place your chocolate and butter into the tin, then place into the Cake Factory. Use the chocolate melting setting to melt for 7 minutes. Once the time is up, open the lid, mix to fully combine and leave to one side to cool a little.
Whilst your chocolate mixture cools, make your crumble. In a small bowl add all your crumble ingredients except the oats. Rub the butter in to the dry ingredients using your fingers until a crumble consistency.
Stir in your gluten free oats to the crumble mixture and put to one side whilst you continue with the cake mix.
Separate your egg whites from your yolks. Put your whites to one side briefly. Place your egg yolks in a bowl with your caster sugar and mix until combined and paler in colour (I did this with an electric hand whisk but you could do it by hand).
Add in your chocolate mixture and mix once more until combined.
Then add your gluten free plain flour and mix in to fully combine.
In a separate bowl whisk your egg whites together until they turn white with stiff peaks. Once stiff add your egg whites in 3 stages to your cake mixture. Folding the whites in thoroughly before adding the next bit.
Spoon your cake mixture equally into the six moulds.
Sprinkle your crumble mixture on top of all the cakes.
Place your tray into the Cake Factory and turn to the Individual cakes setting for 30 minutes.
Once time is up, remove the tray from the Cake Factory and leave to cool briefly before pushing the cakes out.
Serve up warm or cold. I like some extra melted chocolate and chocolate custard with mine. Enjoy!