CHOCOLATE PUDDINGS
300 g dark chocolate broken into pieces
75 g unsalted butter, diced
75 g light muscovado sugar plus extra for dusting
5 medium eggs
40 g plain flour, sifted
1 tablespoon dark rum
Vanilla ice cream or crème fraiche to serve
1
Preheat the oven to 180C/Gas 6 and butter six 150ml ramekins; melt the chocolate in the microwave
2
Place the butter, sugar, eggs and flour in a food processor and whizz to a smooth batter, then add the melted chocolate and whizz again; finally add the rum
3
Divide the mixture between the ramekins, dust with a little more sugar and place on a baking sheet and bake for 9 minutes until just starting to rise; there should be a thin rim of cooked cake on the outside and a sticky river of molten gooey chocolate inside
4
Serve immediately with ice cream or crème fraiche; the cake mixture can also be prepared several hours in advance, in which case cover and chill the ramekins and bake for 11-12 minutes
