Ingredients

• 120g/4oz unsalted butter
• plus extra for greasing
• 120g/4oz dark chocolate (minimum 70 per cent cocoa solids)
• 4 free-range eggs
• 220g/7½oz caster sugar
• 75g/2½oz plain flour
• ½ tsp baking powder
• 50g/2oz cocoa powder
• 200g/7oz sugar
• 100g/3½oz butter
• 100ml/3½fl oz double cream
• whipped or clotted cream
• to serve

Directions

• Preheat the oven to 180C/360F/Gas 4.
• Grease four ovenproof coffee or tea cups (or ramekins) with butter.
• Place the dark chocolate and the butter into a heatproof bowl placed over a pan of barely simmering water (make sure the water doesn't touch the bottom of the bowl).
• Stir the chocolate and butter mixture until melted and combined
• then remove from the heat and allow to cool slightly.
• Beat the eggs in a separate bowl until foamy
• then add the sugar and beat until pale and thick.
• Gradually add the melted chocolate and butter mixture to the eggs
• stirring continuously.
• Sift the flour
• baking powder and cocoa powder together
• then fold into the chocolate and egg mixture.
• Pour the mixture into the prepared cups and bake for 8-12 minutes (depending on the size of the cups)
• or until cooked but still gooey in the middle.
• For the sauce
• melt the sugar in a heavy-based pan over a medium heat
• stirring continuously.
• Add the butter and whisk well until combined
• then remove from the heat and whisk in the cream.
• To serve
• place the puddings in their cups onto small serving plates. Pour over the caramel sauce and finish with a dollop of whipped or clotted cream.