- 4 oz bittersweet chocolate
- ½ cup soft butter
- 4 eggs
- 1 cup sugar
- 1/3 cup flour
- ¼ teaspoon baking soda
- pinch of salt
- 5 oz bittersweet chocolate
- 3 tablespoons butter
- 2 2.1-oz Butterfinger bars, broken shards
- Preheat the oven to 350°F.
- Break up the chocolate and melt it with the butter in a bowl in the microwave or over a double boiler. Once it’s melted, sit the bowl on a cold surface so that the chocolate cools.
- Preferably in a freestanding mixer, beat the eggs and sugar until thick and pale and moussey, then gently fold in the flour, baking soda, and pinch of salt.
- Fold in the slightly cooled chocolate and butter mixture and then divide among 8 ramekins or custard cups. Put in the oven to bake for 25 minutes.
- Meanwhile, get on with the glaze by melting the chocolate and butter in a microwave (or double boiler), then whisk to form a smooth glossy mixture and spoon this over the cooked puddings.
- Decorate with Butterfinger rubble: I just put the bars in a freezer bag, set to with a rolling pin, and strew over the top.