Quantities for 6 large (150ml) ramekins / 9 medium (100ml) ones
100-125g dark chocolate (or mixed dark/milk – Green & Black works well)
150g caster sugar
3 tbsp plain flour
150g unsalted butter / hard margarine (slightly salted seems to work well too)
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Preheat oven to gas mark 6 (200C). Butter the ramekins.
Melt the butter and the dark chocolate, then set aside to cool.
In another bowl, beat the eggs with the sugar and flour. Using a hand electric blender creates a stiff mix that holds together at kitchen temperatures well until you are ready to cook.
Then beat in the cooled butter/chocolate mix. “Pour” (or spoon) into the buttered ramekins – the mixture rises considerably so only fill c. 1/3-1/2 full.
Place the ramekins on a roasting pan and place in the oven (floor of top Aga oven), and bake for about 15-20 minutes. The tops should be cooked (and cracked) like a macaroon, the whole pudding raised out of the ramekin like a soufflé and the centre gooey.
Serve immediately (or they tend to sink back down) with dollops of thick cream...