This decadent recipe by Claire Preen, chocolatier, is from her book 50 Shades Of Chocolate.


  • 90g butter

  • 120g dark chocolate callets

  • ¼ cup caster sugar

  • 1 cup milk

  • 2 eggs

  • 1 tbsp vanilla essence

  • ¾ cup self-raising flour

  • 60g milk chocolate callets

  • 1 tbsp brown sugar

  • 2 tbsp cocoa powder

  • 1 cup boiling water

  • 1 tsp vanilla essence


  • 1.

    Melt butter and chocolate over low heat and allow to cool. Add sugar, milk, eggs and vanilla essence and stir. Slowly add flour and stir until smooth.

  • 2.

    Pour mixture equally into ramekins and sprinkle with chopped milk chocolate callets.

  • 3.

    Bring water up to boil – take off heat and add sugar cocoa powder and vanilla essence until all have dissolved. Gently pour chocolate sauce over the back of a spoon on top of the mixture into the ramekins.

  • 4.

    Bake for 20-25 minutes in 180C oven. Serve hot pudding with deliciously cold ice-cream for the ultimate oral pleasure.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 260kj
  • Fat Total 12g
  • Saturated Fat 7g
  • Protein 3g
  • Carbohydrate 35g
  • Sugar 26g
  • Sodium 26mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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