Gooey chocolate puds are a restaurant classic and mastering this show-off dessert is a lot easier than you think
Prep:20 mins
Serves 6
175g butter, plus extra melted butter for greasingcocoa powder, for dusting175g good-quality dark chocolate (we used 70%)200g golden caster sugar4 eggs50ml good-quality black coffee (we used espresso coffee)85g plain flourvanilla ice cream, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. Use a pastry brush to grease 6 dariole moulds or individual pudding basins really well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder and set aside.STEP 2Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then add the coffee and finally fold through the flour.STEP 3Divide the mixture between the darioles. The puddings can now be frozen or chilled. Place on a baking tray and bake for exactly 12 mins until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.
