These are a real find – superb for entertaining as they can be prepared in advance and sit in the fridge (or even the freezer) – just pop them straight into the oven to cook before serving.
I’ve also made these with a little alcohol (2tbsp of brandy, drambuie, rum, etc) added to the melting chocolate & butter – I have to say that I prefer it without, but feel free to experiment!
Green and Blacks Organic chocolate is my preferred choice for this recipe.
Cooking Time – approx 12 minutes
- 150g Dark Chocolate (70%+ Cocoa Solids)
- 150g Butter
- 80g Sugar
- 3 Eggs
- 3 Egg Yolks
- 1 1/2 tsp Vanilla Extract
- 45g Plain Flour
- Bring a small pan of water to a gentle simmer. Suspend a pyrex bowl above the water (it should not touch)
- Add the chocolate and butter (and alcohol, if using) to the bowl and melt slowly, stiring very occasionally.
- In a larger bowl, add eggs, yolks, vanilla and sugar. Whisk well until pale and moose-like. This will take about 5 minutes and the mixture should more than double in volume.
- When the chocolate has melted, remove the bowl from the water and stir well. It should be smooth and glossy – if the mixture is grainy, you’ve overheated it.
- Pour the chocolate into the egg mixture and sieve the flour over the top. With a metal spoon, carefully fold the mixture together.
- Pour the mixture into 6 well buttered small pudding basins or ramekins (max 200ml) – they should be approx 80-90% full at most
- Cook straight away at 190C, or cover and store in the fridge or freeze:-
Cook for approx 12 minutes (fresh), 14 minutes (from fridge), 15 minutes (from frozen)
- Loosen from pudding basins and drop into a bowl with ice cream. Serve immediately or the moulten centre will set!