- 180gr unsalted butter, (at room temperature), plus extra for greasing
- 250gr good quality dark chocolate (70%)
- 110gr caster sugar
- 8 free-range eggs
- 60 gr plain flour
- ½ teaspoon vanilla extract (optional)
Grease with butter all over the inside of 6 small pudding moulds, better no-stick. Break the chocolate and melt the chocolate and butter in a small bowl set over a pan of hot water (Bain Marie) Take off the heat and stir until smooth. Remove from the heat and add the flour. In a separate bowl whisk 8 eggs, together with the caster sugar until thick and pale then pour the melted chocolate into the egg mixture, beating well until the mixture is perfectly smooth.
Divide the chocolate mixture betweeen the moulds, bake in the preheated oven at 250c for 6 minutes Serve immediately, with whipping cream or a scoop of vanilla ice cream. ENJOY!