About this recipe:Classic, comforting chocolate puddings with a soft centre. I like to add a single, pitted black cherry (the ones in Kirsch are even better) to each pudding for an extra surprise! Cooking time will vary depending on whether you chill or freeze the puddings.
250g dark chocolate, chopped
250g whole eggs (about 4)
120g caster sugar
60g 00 grade flour or plain flour
8 pitted black cherries
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Lightly grease 8 ramekins and set them on a baking tray.
Place the chocolate and butter into a glass or metal bowl and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Set aside to cool.
In a bowl, beat eggs and sugar together until well combined. Stir in melted chocolate. Sift and fold in flour until well combined.
Spoon the mixture into each ramekin, until about 3/4 full. Push a cherry into each pudding, gently forcing it down to the bottom of the ramekin. Refrigerate for a couple of hours or freeze. Cooking time will vary depending on whether you chill or freeze the puddings.
Preheat oven to 200 C / Gas 6 if baking from chilled. Cook for 7 to 8 minutes.
Preheat the oven to 220 C / Gas 7 if baking the puddings from frozen. Cook for 14 minutes.
Remove from the oven, let stand for 2 minutes then flip the puddings onto serving plates. Serve with vanilla ice cream or with a dusting of icing sugar.