Ingredients

• 85g/3oz caster sugar
• 150g/6oz butter
• chopped
• plus extra for greasing
• 150g/6oz dark chocolate (70% cocoa solids)
• roughly chopped
• 3 free-range egg yolks
• 3 whole free-range eggs
• 1 tbsp plain flour
• double cream
• to serve (optional)

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins.
• Place the sugar
• butter and chocolate into a heatproof bowl over a pan of simmering water.
• Heat very gently until the butter and chocolate have melted
• then remove from the heat.
• Whisk together until combined.
• Add the egg yolks and whole eggs and beat well.
• Fold in the flour.
• Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes.
• Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes.
• Allow to rest for a minute or two
• then turn out onto individual serving plates.
• Serve with a dollop of double cream
• if you like.