200g dark chocolate, chopped
6 extra large eggs
125g cake flour
Melt the chocolate and butter in a heat proof bowl
over simmering water. Set aside to cool. Whisk the
eggs with the sugar until very light a and d fluffy
and then fold in the flour. Fold in the cooled
chocolate mixture. Spoon mixture into greased
ramekins and bake at 190 C for 10 to 12 minutes.
The puddings should be slightly runny in the
centre. Serve warm with cream.
Note: These puddings can be made several hours in
advance and kept in the fridge until needed. Bake
just before serving.
INFO & TIPS
From The Star Angela Day