- 60 g chilled butter, plus extra to grease
- 1 tbsp cocoa powder
- 60 g dark chocolate (70% cocoa solids minimum)
- 50 g golden caster sugar
- 2 large eggs
- 0.5 tsp vanilla extract
- 40 g plain flour
You will also need:
- 2 x 180ml ramekins / pudding moulds
Preheat the oven to 200°C / fan 180°C / gas 6. Lightly grease the pudding moulds and dust with the cocoa powder, discarding any excess. Gently heat the chocolate and butter together in a heavy-bottomed medium saucepan until melted and smooth. Stir in the sugar and then whisk in one whole egg plus one egg yolk and vanilla extract (save the egg white for another recipe). Add in the flour, stirring until you have a smooth, thick mixture.
Place the moulds on a baking tray and then fill with the mixture. Cook on the middle shelf of the oven for 15 minutes.
When the cakes are ready, remove from the oven and run a knife around the inside edge of the moulds before turning out onto serving plates. Serve immediately with a sauce of your choice or cream.