A traditional pudding with a rich and gooey centre created by Jean Christophe Novelli.
  • 250g unsalted butter, plus extra for greasing moulds
  • 5 eggs, plus 5 extra yolks
  • 125g caster sugar
  • 250g Divine 70% Dark Chocolate
  • 50g plain flour
  • 6 small pudding moulds


  1. In a bowl beat together the eggs, yolks and sugar until pale.
  2. Meanwhile, melt the chocolate and butter gently in a bowl set over a pan of hot water.
  3. Remove from the heat and slowly add to the egg mixture, beating until smooth. Carefully fold in the flour.
  4. Pour into pre buttered moulds before it begins to firm up.
  5. Allow to chill preferably overnight.
  6. To cook place into a pre heated oven at 180˚c for 10-15 minutes.
  7. By which time the centre should of domed up and feel dry.
  8. Turn out and serve with either vanilla ice cream or crème fraiche.  
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