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- 100g - butter, plus extra for greasing
- 100g - 70% dark chocolate
- 2 - eggs
- 5ml - vanilla essence
- 30ml - cocoa powder
- 80ml - cake wheat flour
- 5ml - baking powder
- 60ml - castor sugar
- - ice cream of your choice, to serve
Preheat the oven to 180°C. Grease 4 small ramekins with butter.
1 Fill a small, deep saucepan halfway with water and bring it to a simmer over low heat. Place a heatproof bowl in the saucepan. Make sure that there is space between the water and the bowl (this is called a double boiler).
2 Add the butter and chocolate to the bowl, and allow it to melt gently, stirring frequently. Remove from the heat and allow to cool slightly (about 1 minute – the mixture mustn’t be cool enough to harden, but it mustn’t be so hot that the eggs cook when added).
3 To the melted chocolate and butter mixture, add the eggs and vanilla essence. Sift in the cocoa powder, flour, baking powder and castor sugar. Mix well.
4 Pour the mixture equally among the prepared ramekins. Bake for 6-8 minutes, or until the tops have formed a crust.
5 Use a table knife to loosen the sides of the puddings from the ramekins and flip them over onto individual plates. Serve warm with ice cream.
