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ZWILLING Culinary World, Destination United Kingdom
85 g caster sugar
150 g butter, in pieces
150 g dark chocolate (70% cocoa), coarsely
3 egg yolks
1 tbsp plain flour
Grease 4 moulds or small pudding basins.
In a bain-marie, gently heat the sugar, butter and chocolate until melted. Remove the bowl from the water and whisk the ingredients together until combined.
Add eggs and egg yolks and beat well. Fold in flour. Pour the batter into the moulds or pudding basins and refrigerate for 20-25 minutes.
Preheat oven to 180C/350F/Gas 4. Place the moulds or basins on a baking tray and bake for 8-9 minutes. Remove from the oven, allow to rest for 1-2 minutes and then turn onto individual serving plates.
Serve with double cream, if you like.