50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
50g unsalted butter
1 free range egg
1 free range egg yolk
60g caster sugar
50g plain flour, sifted
creme fraiche or vanilla ice cream to serve
Method Prep:15min › Cook:12min › Ready in:27min
Preheat oven to 160 C / Gas 3.
Grease 3 to 4 ramekins (about 7.5cm in diameter), then dust liberally with cocoa powder, shaking out any excess.
Slowly melt the chocolate and butter in a small bowl set over a pan of barely simmering water, then take off the heat and stir until smooth.
Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the flour. Divide the chocolate mixture between the ramekins.
Bake for 12 minutes. Serve with cream or ice cream.