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  • 125 g Chocolate buttons 70% Cacao (Valhrona is the best)

  • 125 g cubed unsalted butter

  • 3 Eggs

  • 150 g caster sugar

  • 2 tablespoons Plain Flour

  • 1 teaspoon vanilla essence

  • Double cream to serve


  • 1.

    Place chocolate & butter in a metal bowl over a pan of simmering water, being careful not to let the water touch the base of the bowl. Stir until melted and set aside.

  • 2.

    In a clean bowl whisk together the egg, sugar, vanilla and flour until combined then add melted chocolate and whisk until smooth.

  • 3.

    Butter and flour 4 ramekins (soufflé moulds) and divide chocolate mixture into them.

  • 4.

    Cook for 10 – 12 minutes until puddings are just set on the outside.

  • 5.

    Remove from the oven and serve with double cream.


For an extra indulgence, finely chop three strawberries and cook in a little extra virgin olive oil with a touch of finely chopped fresh rosemary.

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Posted by CaleeReport
Still salivating.