150g unsalted butter
150g dark chocolate (70% cooking chocolate)
pinch of coarse sea salt
2 egg yolks, extra
60g white sugar
1 rounded tablespoon plain flour
Preheat oven to 220ºC. Grease individual silicon moulds or other mould of choice, with soft butter. Silicon muffin pans are ideal.
Break chocolate into small pieces, place in a heatproof bowl and microwave on low setting, until softened (do not overcook). Remove from microwave, add chopped butter and stir to combine. Return to microwave and heat on low setting for about 30 seconds, or until butter has melted. Remove from microwave oven and stir until combined and smooth. Set aside.
Put eggs and extra egg yolks, salt and sugar in a glass mixing bowl. Beat on medium speed for about four minutes. In that time the egg mixture should lighten, thicken slightly and almost double in size.
Pour the chocolate/butter mixture into the egg mixture and beat on low speed until combined. Add flour and continue beating on low speed until combined. Do not overbeat.
Pour batter into prepared moulds.
The puddings can be made in advance to this point. Cover and refrigerate until ready to bake. Just bring the pudding mixture back to room temperature. before baking. Puddings should be baked just before serving.
Bake for 8 minutes in pre-heated oven. Cooking time may vary depending on oven. Remove from oven and allow to sit for several minutes, then turn out onto serving plates. Delicious served with fresh cream or ice cream, and/or fresh fruit such as raspberries, strawberries, kiwi fruit.
Note: Lindt Dessert 70% cocoa cooking chocolate is an ideal choice for this recipe. Chocolate and butter can also be melted over a bowl of hot water if preferred. Puddings are easier to remove from silicon moulds. If using ceramic ramekins it might be best to serve puddings in the ramekins. Just allow them to cool a little before serving.