- Melted butter, for greasing
- Cocoa powder, for dusting
- 275g Dark chocolate (at least 70% cocoa solids)
- 225g Unsalted butter
- 400g caster sugar
- 1/2 tsp vanilla extract
- 5 large free-range eggs, beaten
- 200g Corn Flour
- 50ml raspberry coulis
- Seasonal berries
PreparationHeat the oven to 180 C, 160 C fan. 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. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.
Whisk the eggs into the mixture a little at a time, then fold in the sifted corn flour and a little salt 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 seasonal berries