These puddings look like little cakes but as soon as you break into them a delicious liquid chocolate filling oozes out. You can either turn them out onto small plates or leave them in a cute teacup to serve.
- 5 eggs
- 5 yolks
- 1/3 cup sugar
- 250g dark chocolate (at least 72% cocoa solids)
- 250g butter, plus extra for the moulds
- 3 tbsp ﬂour
- 2 tbsp cocoa powder
- Natural yoghurt or whipped cream
- Berries (strawberry, boysenberry, raspberry or blueberry)
- icing sugar for dusting
Using an electric beater, whisk the eggs and yolks with the sugar until thick and pale.
Melt the chocolate and butter in a stainless steel bowl over a saucepan of boiling water, stirring constantly to prevent burning. Fold the melted chocolate mixture into the egg mixture until combined and of an even consistency.
Sift the ﬂour over the mix and fold in until completely incorporated with no lumps. Transfer the mixture to a piping bag and place in the refrigerator until ﬁrm.
Butter 6 ramekins (or teacups), lightly dust with cocoa powder and place on a tray or baking paper. Once the mixture is ﬁrm, pipe into the moulds, then refrigerate until set.
Preheat the oven to 185°C. Place the chocolate puddings on an oven tray and bake for 16 minutes. Remove from the oven and, very importantly, allow them to stand for 3 minutes before turning them out, to avoid cracking. Turn out the puddings onto individual plates and dust with icing sugar.