INGREDIENTS
85g / 3oz caster sugar
150g / 5½oz butter, chopped
150g / 5½oz dark chocolate, 70% cocoa, roughly chopped
3 egg yolks
3 eggs
1 tbsp plain flour
Recipe continues
METHOD
Preheat the oven to 180C/Gas 4. Grease and line the base of 4 small dariole moulds or individual pudding basins.
Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Simmer until the butter and chocolate have melted and the sugar is no longer grainy. Then remove from the heat. Whisk together until combined. Add the egg yolks and eggs one by one beating well until nice and glossy. Fold in the flour.
Pour into the tins, and place in the fridge to chill for at least 2 hours – this is really important to allow the chocolate to set.
Remove from the fridge and place onto a baking tray, straight into the oven for 14 minutes.
Allow to rest for a minute or two, then turn out onto a plate. Serve with a dollop of thickened cream.