ingredients
serves 4
1/2 cup sweet butter, plus extra to grease
3 1/2 ounce good quality plain dark chocolate, in small pieces
2 tbsp dark rum or Tia Maria
2 medium eggs, plus 1 egg yolk
1/4 cup golden superfine sugar
2 tbsp All purpose flour, sifted
Confectioner’s sugar, to dust
method
1. Lightly butter four 1/4 pint ramekins.
2. Melt the chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Take off the heat, add the rum and stir until smooth.
3. Meanwhile, whisk the eggs, egg yolk and superfine sugar together in a large heatproof bowl set over a pan of hot water, using a hand-held electric whisk, until the mixture is mousse-like and doubled in volume. This will take about 5 minutes - continue to whisk until the beaters leave a ribbon-like trail when they are lifted up over the mixture.
4. Pour the melted chocolate mixture into the egg mixture, then add the sifted flour. Carefully and thoroughly fold everything together, using a large metal spoon.
5. Divide the mixture equally among the ramekins. Bake the puddings at 200°C (180°C fan oven) for 12 - 14 minutes or until just firm - they'll still have a gooey centre. Dust with Confectioner’s sugar and serve with creme fraiche.
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more information
note: For convenience, prepare ahead and cover the ramekins tightly with Saran wrap. Freeze on a baking tray overnight (or for up to 1 month). Bake the puddings from frozen, allowing 16 - 17 minutes.
