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Melting Chocolate Puddings

Source of Recipe

Somerfield


List of Ingredients

100g (3 1/2oz) Somerfield unsalted butter
100g (3 1/2oz) dark chocolate (70% cocoa)
2 Somerfield eggs
2 egg yolks
50g (1 3/4 oz) caster sugar
60g (2 1/4 oz) Somerfield plain flour
5ml (1tsp) cocoa powder




Recipe

Preheat oven to 170°C, 325°F, gas mark 3. Butter four ramekins or individual pudding moulds.

Place the butter and the broken-up chocolate in a heatproof bowl, place over a saucepan of simmering water and allow the chocolate to melt slowly. Alternatively, cook it in the microwave for approximately 1 minute until melted. Stir and leave to cool.

Place the eggs and egg yolks into a bowl, add the sugar and whisk with an electric whisk until pale, thick and doubled in volume. The mixture should leave a trail when spooned.

Fold in the chocolate mixture, sift the flour over it and fold in with a large metal spoon. Divide between the four moulds and cook for 12 minutes. They should be set but still have a slight wobble. Leave for 1 minute, then run a knife around the edges and turn out onto plates. Dust with a little cocoa powder and serve immediately.

Serves: 4