Part cake, part pudding, this dessert is truly ‘death by chocolate’ .
125g 72% dark chocolate, finely chopped
125g unsalted butter (1 stick)
3 large eggs
35g plain flour
butter and flour for preparing ramekins
Melt the chocolate and butter together in a double boiler (or a heatproof bowl over a saucepan with an inch of boiling water). In a separate bowl, whisk the eggs, sugar and flour together until just blended. Gradually whisk in the melted chocolate and butter. Set aside to rest.
Grease four 250 ml ramekins with butter, dust with flour. Tap out excess flour. Pour the mixture into the ramekins, place them on a baking sheet. Preheat the oven to 400F and bake in the oven for 10-12 minute, until the tops are firm and the edges are set. Serve immediately.
- I whisk the eggs, sugar, and flour in a 2 cup glass measuring jug, so that I can use the spout to pour the mixture into the ramekins. (I watched the episode of Nigella Bites this recipe appeared on, and she does this).
- I place the puddings on a cookie sheet, cover them with clingfilm and place in the fridge. After dinner I preheat the oven and bake them.
Source: Nigella Lawson, How to Eat, who in turn attributes it to Patricia Wells, At Home in Provence.