This is such a nice dessert, from one of the all-time most useful cookbooks - Good Housekeeping. The only thing that can be hard to judge is the cooking time as you really want a soft, gooey centre. If at all possible, try to make a couple of spares. With practice, you will soon know what the top looks like when they are cooked just right.
Ingredients Makes 8-10 slices
125g butter, plus extra for greasing
100g good quality plain dark chocolate (chopped into small pieces)
2 tbsp dark rum or Tia Maria
50g caster sugar (golden if you have it)
2 tbsp plain flour, sifted
Icing sugar, to dust (optional)
Preheat the oven to 200°C
Lightly butter 4 x 150ml ramekins
Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water. Take off the heat, add the alcohol and stir until smooth
Meanwhile, whisk the eggs, egg yolk and caster sugar together in a large heatproof bowl set over a pan of water, using an electric whisk until the mixture is mousse like and doubled in volume. This will take about 5-10 minutes. Continue to mix until the beaters leave a ribbon like trail through the mixture
Pour the melted chocolate mixture into the egg mixture, carefully start to fold them together using a large metal spoon whilst also slowly adding the sifted flour
Divide the mixture between the four prepared ramekins and bake in the preheated oven for 12-14 minutes. The top should be just firm and you should be able to see a bit of a wobble underneath it. Dust with icing sugar and serve in the ramekin on a small plate with a napkin
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
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