A decadent desert that hits the spot when craving chocolate


  • 180 g dark chocolate

  • 100 g dark chocolate, melted extra to serve

  • 40 g unsalted butter

  • 3 eggs

  • 3 egg yolks, extra

  • 85 g caster sugar

  • 2/3 cup plain flour, sifted


  • 1.

    Preheat oven to 180C and grease eight 175ml dariole moulds (or similar ramekins).

  • 2.

    Break 40g of the chocolate into 5g squares and set aside.

  • 3.

    Place remaining 140g of chocolate with the butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Set aside to cool.

  • 4.

    Place eggs, extra yolks and sugar into a bowl and beat with an electric mixer until pale and fluffy.

  • 5.

    Pour into melted chocolate/butter mic, then add the flour.

  • 6.

    Using a wooden spoon stir until the the mixture is combined.

  • 7.

    Pour evenly into each mould to 3/4 full.

  • 8.

    Push a sqaure of the reserved chocolate into the centre of each pudding.

  • 9.

    Place moulds on a tray and bake in the oven for 9 minutes.

  • 10.

    Remove from oven and stand for 1 minute before inverting on a plate.

  • 11.

    Serve immediatly drizzled with the extra melted chocolate and vanilla icecream.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 322kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 41g
  • Sugar 29g
  • Sodium 30mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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