Cook The Book: Hot Chocolate Pudding

1. 1

   Grease 8 individual ramekins or dariole molds (or one large ovenproof dish) with butter and dust with caster sugar.

2. 2

   Put the chocolate and butter in a heatproof bowl and place over a saucepan of simmering water, making sure the water doesn't touch the base of the bowl. Leave until melted. Meanwhile, using an electric mixer on full speed, whisk the eggs, yolks and sugar together for about 6 minutes, until they have at least tripled in volume.

3. 3

   Sift the flour into a bowl and slowly pour on the melted chocolate and butter mixture, whisking constantly until a thin paste has formed. Fold this into the whisked egg mixture very carefully but quickly, as the chocolate will start to set. Pour into the prepared dishes and bake in an oven preheated to 350u00b0F/180u00b0C/Gas Mark 4, until risen and firm on the outside but soft in the center. The large one will take about 30 minutes to cook, the individual ones about 13 minutes. Serve with creme fraiche or ice cream and, if in season, some cherries.

* Per serving · 4 servings · Values may vary.

No additional tips available.