Hot and intense with a meltingly soft centre - nobody can resist this goodness. It is also one of the easiest, yet most impressive, desserts you can serve to guests. When you break the crisp exterior with a spoon, a thick wave of warm chocolate flows on to the plate. I call it "lava cake". The hardest thing is having the courage to turn it out on the plate oven when it still looks like it might fall apart. Have faith. And if you don't get the timing right and you overcook the pudding, it's still delicious.
80g dark chocolate (or milk chocolate, as you wish)
50g unsalted butter
30g plain flour, sifted
Yield: 2 serves
1. Beat the eggs, add sugar and whisk together until the mixture is pale and fluffy. Preheat the oven to 210C.
2. Gently melt the chocolate and butter in the saucepan and add it to the egg and sugar mixture. Mix until you have a smooth mixture.
3. Then fold in the sifted flour, mix again and set aside. Brush the molds with melted butter inside, dust with cocoa powder and shake out the excess. Spoon the ready mixture into the molds, each one two thirds full.
4. Bake at 210C for 7-10 min if you want liquid filling, or for 11-13 min if you want semi-liquid filling. Remove from the oven, leave to rest for 5-10 min and turn out onto the plate.
5. Serve with ice cream and fresh seasonal berries.
Photo credit: its-al-dente.livejournal.com