Recipe By Chef James Dodd
This will make enough for 2 smaller one if baked in standard-sized ramekins or a slightly larger one if baked in a larger bowl. It also doesn’t really need to be turned out, if you don’t want, as eating it straight from the dish is perfectly acceptable
Melt the chocolate and butter in a bain-marie.
In a mixing bowl beat the sugar, flour and eggs to a batter then beat in the chocolate mix.
Divide into buttered and cocoa powder lined ramekins or pour into a dish, chill until needed.
Bake in a preheated 200c oven for around 10-12 mins, or slightly longer for a bigger one. Test by lightly touching the top working from the outside into the middle. You should feel it get softer as you work your way in. you want it to be soft in the middle but not so much that it's completely raw.
Remove and allow to stand for 2 mins to relax, allowing you to be able to remove, if desired, from the dish.
Serve with a big dollop of clotted cream.
Ingredients
Directions
Melt the chocolate and butter in a bain-marie.
In a mixing bowl beat the sugar, flour and eggs to a batter then beat in the chocolate mix.
Divide into buttered and cocoa powder lined ramekins or pour into a dish, chill until needed.
Bake in a preheated 200c oven for around 10-12 mins, or slightly longer for a bigger one. Test by lightly touching the top working from the outside into the middle. You should feel it get softer as you work your way in. you want it to be soft in the middle but not so much that it's completely raw.
Remove and allow to stand for 2 mins to relax, allowing you to be able to remove, if desired, from the dish.
Serve with a big dollop of clotted cream.