Ingredients

• 1 tsp good quality cocoa powder
• sifted
• plus extra to decorate
• 50g/1¾oz unsalted butter
• plus extra for greasing
• 50g/1¾oz dark chocolate (minimum 70% cocoa solids)
• broken into pieces
• 70g/2½oz golden caster sugar
• 1 large free-range egg
• 1 large egg yolk
• 50g/1¾oz plain flour
• ice cream or cream
• to serve

Directions

• Grease four 7.5cm/3in metal mini pudding basins
• ramekins or dariole moulds with butter. Dust the inside of each dish with the cocoa powder and then shake out any excess. Place the dishes on a baking tray.
• Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water or in the microwave for about 1 minute (microwave ovens vary so you may need more or less time). Stir until smooth then set aside while the cake mixture is made.
• In a separate bowl
• beat the sugar
• egg and egg yolk with a metal whisk or an electric hand-held whisk for 2–3 minutes
• or until pale and thick. Stir in the melted chocolate mixture and then fold in the flour until well combined.
• Divide the mixture between the prepared dishes and chill in the fridge on the baking tray for 10 minutes. Preheat the oven to 190C/170C Fan/Gas 5.
• Bake the puddings for 10–12 minutes
• or until the puddings have risen and the tops have just formed a crust. Remove the fondants from the oven and
• holding with oven gloves
• turn out onto four plates. Sprinkle with a little more sifted cocoa powder and serve immediately with ice cream or cream.