It doesn’t get much more indulgent than these classic melt-in-the-middle chocolate desserts, serve them at your next dinner party
Prep:25 mins
Makes 5
120g unsalted butter, diced, plus 20g melted for greasing2 tbsp cocoa powder120g dark chocolate, broken into pieces2 eggs and 2 egg yolks120g caster sugar1 tbsp plain flour, siftedclotted cream or vanilla ice cream, to serve (optional)
STEP 1Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.STEP 2Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. allow to cool slightly.STEP 3Using electric beaters, whisk together the whole eggs, yolks, sugar and a pinch of salt until pale and moussey (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf.STEP 4Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates. Great with clotted cream or plain ice cream.
