A rich dark chocolate pudding developed for Divine by Alan Coxon.
  • 125g unsalted butter
  • 125g Divine 70% Dark Chocolate
  • 60g Fairtrade caster sugar
  • 3 small fresh free range eggs
  • 3 egg yolks
  • 100g plain sieved flour
  • 1 tblsp dark Divine Cocoa Powder
  • butter for greasing and extra cocoa for dusting

Preparation & Quantity

Serves 4
Preheat the oven to 200°C/400F/gas mark 6 
Cooking time: 8 mins at 200°C


  1. Melt the butter and Divine chocolate together.
  2. Whisk together the sugar and eggs and egg yolks until light and pale.
  3. Pour the melted butter and melted Divine chocolate over the egg mix and then fold the sieved flour with a metal spoon.
  4. Lightly, but thoroughly, butter 4 oven proof individual dariole moulds and dust lightly with the extra Divine cocoa powder.
  5. Place onto an ovenproof tray and bake in a pre-heated oven at 200°c for approx 8 mins.
  6. When the outside is crisp to the touch, carefully turn out of the moulds onto the serving plates…the centre should still be soft and lusciously saucy.
  7. Serve with thick cream, crème fraiche or vanilla ice cream
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