“A divine surprise finale, a liquid chocolate centre. Do not overcook!”
READY IN:
22mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C Butter six 175ml dariole moulds and sit on a baking sheet.
  2. Put the butter and chocolate in a heatproof bowl and melt in the microwave on high for 2-3 minutes. Stir occasionaly until melted, then set aside.
  3. using an electric hand whisk, whisk together the eggs, yolks and sugar for 3 minutes until pale.
  4. Set hand whisk on medium and whisk in the melted chocolate mixture.
  5. gently fold in the flour then divide between the dariole moulds.
  6. Bake for 10-12 minutes until risen, but still flat on top and not quite firm. Loosen the edges with a round bladed knife and turn out immediately.
  7. Serve with ice-cream or a blob of whipped cream.
  8. To FREEZE: uncooked puddings can be frozen in their moulds, then cook from frozen for about 25 minutes.

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