MOLTEN CHOCOLATE PUDDING
MOLTEN CHOCOLATE PUDDING
MOLTEN CHOCOLATE PUDDING

Ingredients
  • 125g/4¼oz unsalted butter
  • plus extra for greasing
  • 150g/5oz chocolate (70 per cent cocoa solids)
  • 4 free-range eggs
  • 75g/2½oz caster sugar
  • 50g/2oz self-raising flour
  • plus extra for dusting
  • 1 tbsp cocoa powder
  • plus extra for dusting
  • mascarpone
  • to serve
Directions
  • Preheat the oven to 180C/365F/Gas 4.
  • Place the butter and chocolate into a heatproof bowl. Place the bowl over a pan of barely simmering water
  • and allow the chocolate and butter to melt.
  • Once the chocolate and butter have melted
  • stir to combine
  • then set aside and allow to cool.
  • Place the eggs and sugar into a clean bowl and whisk for 4-5 minutes
  • or until pale and light.
  • Add the egg mixture to the chocolate mixture and gently fold together
  • taking care to maintain volume in the eggs.
  • Add the flour and cocoa powder and fold in.
  • Grease and flour six 200ml/7fl oz ramekins or dariole moulds.
  • Divide the chocolate mixture among the ramekins. Place onto a baking tray and transfer to the oven to bake for 7-8 minutes
  • or until set
  • but still with some wobble in the centre.
  • Loosen the puddings and very carefully turn each out onto plates.
  • Dust the puddings with cocoa powder and serve with a dollop of mascarpone on top.