This is one of my favourite desserts to prepare, and I serve in a variety of ways. The vanilla bean ice cream is on a bed of honeycomb dust, and the fresh raspberries were soaked in a sugar syrup that was also used when I served the dessert.
Ingredients
Melted butter, for greasing
cocoa powder, for dusting
275g (9.5oz) dark chocolate (at least 70% cocoa solids)
225g (8oz) unsalted butter
400g (14oz) caster sugar
0.5tsp vanilla extract
5 large free-range eggs, beaten
200g (7oz) plain flour, sifted
you will need
8 metal pudding bowls or ramekins
Preparation
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Brush the pudding moulds sparingly with melted butter, dust with cocoa powder and shake out the excess. Set aside. Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.
Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.
Divide between the moulds – each one two thirds full. Place on the middle shelf of the oven and cook for 12 minutes exactly. Remove from the oven, run a knife round the edges, invert and tip out on to serving plates. Serve immediately with vanilla ice cream and fresh seasonal berries.
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