200g dark (70% cocoa) chocolate, finely chopped

200g unsalted butter, chopped, plus extra, to grease

Cocoa powder, to dust

4 eggs

4 egg yolks

100g (1/2 cup) caster sugar

50g plain flour

15g cocoa powder, extra


Step 1: Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch the water). Cook, stirring with a metal spoon, until smooth. Cool slightly. Lightly grease six 180ml ramekins with butter. Dust lightly with cocoa.

Step 2: Use a balloon whisk to whisk eggs, yolks and sugar in a bowl until sugar dissolves. Stir in chocolate mixture. Sift over flour and cocoa. Fold until combined. Divide among ramekins, filling to three-quarters full. Place in fridge, uncovered, for 1-2 hours or until chilled.

Step 3: Preheat oven to 200C (fan). Place puddings on a baking tray. Bake for 12 minutes or until puffed and just set (center should wobble slightly). Stand for 1 minute.