A decadent desert that hits the spot when craving chocolate
Preheat oven to 180C and grease eight 175ml dariole moulds (or similar ramekins).
Break 40g of the chocolate into 5g squares and set aside.
Place remaining 140g of chocolate with the butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Set aside to cool.
Place eggs, extra yolks and sugar into a bowl and beat with an electric mixer until pale and fluffy.
Pour into melted chocolate/butter mic, then add the flour.
Using a wooden spoon stir until the the mixture is combined.
Pour evenly into each mould to 3/4 full.
Push a sqaure of the reserved chocolate into the centre of each pudding.
Place moulds on a tray and bake in the oven for 9 minutes.
Remove from oven and stand for 1 minute before inverting on a plate.
Serve immediatly drizzled with the extra melted chocolate and vanilla icecream.
Nutritional analysis per serving (8 servings)
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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