Like molten lava, hot liquid chocolate spills from the heart of these delicious and versatile little puddings. I sometimes serve them at room temperature just on their own with a creamy cup of espresso or hot for dessert with ice cream or thick fresh cream. They are easy to make up but a very good understanding of your oven is essential so as not to overcook them.
Serves: 5 X 175ml dariole moulds
140g unsalted butter
140g chocolate, roughly chopped
3 egg yolks
85g castor sugar
25g plain flour
Preheat the oven to 180˚C. Butter or almond oil the dariole moulds and place them on a baking tray lined with baking paper.
Microwave the butter and chocolate in a heatproof bowl on high for 1 minute 15 seconds until melted. Stir half way through and again at the end of the cooking time. Set aside. If you do not have a microwave, melt the butter and chocolate in a heatproof dish set over a saucepan of gently simmering water. Do not allow the water to touch the base of the dish. Set aside.
Whisk the eggs, yolks and sugar together with an electric hand whisk for three minutes until pale. Stir in the chocolate mixture and whisk in briefly using the hand mixer.
Fold in the flour and pour the mixture into the moulds.
Ovens vary so bake for 12 minutes, check and if necessary bake another 3-4 minutes until risen but still flat on top and not quite firm. The puddings must not overcook. Loosen the edges with a knife, turn out immediately and serve upright.