64g caster sugar
2 large eggs
70g egg yolk
125g unsalted butter, plus extra for greasing
125g South Devon Chilli Farm 70% Dark Madagascar Chilli Chocolate or Original Chilli Chocolate
36g plain flour, sifted
2 tsp cocoa powder
Taken from “A Taste of the West Country” Recipe Book
Preheat oven to 200 C/gas mark 6.
Brush 4 pudding moulds with melted butter, refrigerate until set, then brush again. Add ½ tsp cocoa powder to each mould, swirling it around to completely coat the inside, tipping out any excess.
Melt the chocolate and butter together. Leave to cool for 10 mins.
In a separate bowl, whisk the eggs, sugar and yolks until thick, pale and doubled in size. Fold in the flour, then the cooled butter and chocolate. Thoroughly combine to make a loose batter.
Divide into the moulds and chill for at least 20 mins.
Bake for 10 – 12 mins or until the tops have formed a crust and the mixture is coming away from the sides. Rest for 2 mins before turning out.
Delicious served with passion fruit sorbet and crème fraiche.