ONLINE www. homehard ware.co.uk Gently push your spoon into this dessert and all the lovely chocolate comes oozing out. Its an absolute treat and one that is just perfect when you feel like a sugar fix! INPERSON visit one Tip: The secret is in the whisking - make sure you get plenty of air into the mixture - this will make the pud light and fluffy on the outside and soft and gooey in the middle.
BYMAIL fill in the
Ingredients 4 teaspoons Cocoa Powder (to line 4 ramekins) 100g (3oz) Dark Bittersweet Chocolate 100g (3oz) Butter (plus enough to grease 4 ramekins) 2 medium Eggs 2 medium Egg Yolks 2 teaspoons Rum 125g (4oz) Caster Sugar 100g (3oz) Plain Flour
1. Preheat the oven to 180°C/Gas 4. 2. Butter the inside of 4 ramekins and then dust with the cocoa powder, shaking off the excess. Break up the chocolate into pieces and place in an ovenproof bowl with the butter and the rum. Place the bowl over a pan containing simmering water, making sure the base of the bowl does not touch the surface of the water. Allow the chocolate mixture to gently melt and blend together, stirring with a wooden spoon and then set aside to cool. 3. Using an electric mixer, beat the eggs, egg yolks and sugar together until light coloured and thickened. Sift the flour and fold into the chocolate mixture. While beating slowly pour the chocolate mixture into the egg mixture then mix until combined. 4. Pour the mixture into the prepared ramekins and place in the preheated oven and bake for between 12-15 minutes. 5. When cooked, allow to rest for a couple of minutes then run a wet knife around the inside of the ramekins and turn out on to a serving plate. 6. Serve with double cream or vanilla ice-cream.