
Prep Time
15 minutes + cooling
Cooking Time
8minutes
Serves
4 people
A rich dark chocolate pudding developed for Divine by Alan Coxon.
Method
Preheat the oven to 200°C/400F/Gas mark 6
Melt the butter and Divine chocolate together.
Whisk together the sugar and eggs and egg yolks until light and pale.
Pour the melted butter and melted Divine chocolate over the egg mix and then fold the sieved flour with a metal spoon.
Lightly, but thoroughly, butter 4 oven proof individual dariole moulds and dust lightly with the extra Divine cocoa powder.
Place onto an ovenproof tray and bake at 200°c for approx 8 mins.
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.
Serve with thick cream, crème fraiche or vanilla ice cream.