– 100g unsalted butter, softened, plus extra for the tin – cocoa powder, for dusting – 100g dark chocolate
– 2 eggs, plus two egg yolk – 150g golden caster sugar – 50g plain flour – cream, ice cream or berries, to serve
Preheat the oven to 200C/180C fan/gas mark 6. Prepare six metal pudding ramekins (about 150ml capacity) by buttering them, then add 1 tablespoon cocoa powder and swirl them around to coat the butter well. Remove excess cocoa powder.
Melt 100g butter and chocolate in a heatproof bowl set over a pot of simmering water or heat in the microwave at short intervals until smooth and shiny. Let it cool a bit.'
In a big mixing bowl, combine eggs, egg yolks and sugar. Beat it using an electric whisk until it becomes light and fluffy. When you remove the beaters, the mixture will leave a mark on the surface for a few seconds.
Add the melted and cooled chocolate mixture to the egg and sugar mixture, then sprinkle with the flour and fold carefully, leaving no air.
Divide the mixture among the prepared molds, filling them three-quarters full, and place on a baking tray. Cook in the hot oven for 12 minutes, or until the mixture rises slightly above the molds.
Transfer to serving dishes and serve with cream, ice cream, or berries.