← Nouns Cooking · Dessert Parlour

Ingredients

• 115 g Butter, cubed, plus extra for greasing
• 115 g dark chocolate (60–70%), chopped
• 1 tbsp cocoa powder, for the moulds
• 2 large eggs, plus 2 extra yolks
• 60 g caster sugar
• 2 tbsp plain flour
• 1 pinch Salt
• icing sugar, to dust (optional)

Method

1. Heat the oven to 220°C (200°C fan, 425°F). Butter four 180 ml ramekins well, dust with cocoa and tap out the excess. Put them on a baking tray.
2. Melt the butter and chocolate together in a bowl over barely simmering water, stirring until smooth. Cool for 5 min.
3. Whisk the eggs, yolks, sugar and salt with an electric whisk for 3–4 min, until pale, thick and doubled in volume.
4. Fold the chocolate into the eggs, then sift in the flour and fold gently until no streaks remain.
5. Divide between the ramekins and bake for 11–13 min, until the tops are firm and slightly cracked but the centres still jiggle when you nudge the tray.
6. Rest for 1 minute, run a knife around the edges and turn out onto plates. Dust with icing sugar and serve straight away.

Tips

• Ovens vary, so bake one test pudding first; the filled ramekins can wait in the fridge for up to a day (add 2 min if baking from cold).
• The centres are only lightly cooked, so they aren't suited to pregnant guests or anyone avoiding soft eggs.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons