cocoa powder, for dusting
275g (9.5oz) dark chocolate (at least 70% cocoa solids)
225g (8oz) salted butter
400g (14oz) caster sugar
1/2 tsp vanilla extract
5 large free range eggs
200g (7oz) plain flour, sifted
Heat the oven to 180C. Brush the pudding moulds sparingly with melted butter, dust with cocoa powder and shake out the excess. Set aside. Melt the chocolate and butter gently in a saucepan.
Whisk the eggs with the sugar for roughly 5 minutes until pale and thick (figure of 8 should hold when the whisk is lifted) , then fold in the melted chocolate mixture which has now slightly cooled and the sifted flour until you have a smooth mixture.
Divide between the moulds – each one two thirds full. Place on the middle shelf of the oven and cook for 12 minutes exactly. Remove from the oven, run a knife round the edges, invert and tip out on to serving plates. Serve immediately with vanilla ice cream and raspberries if you like. Finish it off with a light dusting of icing sugar.
And finally the best part…. plunge your spoon into the molten centre and revel in happiness when the liquid chocolate oozes out……………… mmmmmm
Apologies for the poor quality photo, excited chocolate lover couldnt possibly wait 2 more minutes to find her camera………..instead taking an average quality one with her phone.