- 125g/4Âźoz unsalted butter, plus extra for greasing
- 150g/5oz chocolate (70 per cent cocoa solids)
- 4 free-range eggs
- 75g/2½oz caster sugar
- 50g/2oz self-raising flour, plus extra for dusting
- 1 tbsp cocoa powder, plus extra for dusting
- mascarpone, to serve
- Preheat the oven to 180C/365F/Gas 4.
- Place the butter and chocolate into a heatproof bowl. Place the bowl over a pan of barely simmering water, and allow the chocolate and butter to melt.
- Once the chocolate and butter have melted, stir to combine, then set aside and allow to cool.
- Place the eggs and sugar into a clean bowl and whisk for 4-5 minutes, or until pale and light.
- Add the egg mixture to the chocolate mixture and gently fold together, taking care to maintain volume in the eggs.
- Add the flour and cocoa powder and fold in.
- Grease and flour six 200ml/7fl oz ramekins or dariole moulds.
- Divide the chocolate mixture among the ramekins. Place onto a baking tray and transfer to the oven to bake for 7-8 minutes, or until set, but still with some wobble in the centre.
- Loosen the puddings and very carefully turn each out onto plates.
- Dust the puddings with cocoa powder and serve with a dollop of mascarpone on top.