These always seem so showy, and they’re actually SO easy. Usually a crowd pleaser, and you can even make them ahead (the day before) to save you time. This is a fail safe recipe I’ve created over the years, which has never let me down. They are quite rich, so I like to serve them with a vanilla or caramel ice cream for sweetness, and something that gives tartness like raspberries.

Method

Start by preparing the ramekins or dariole moulds – brush the inside with melted butter & add a layer of cocoa powder. Set aside.

Melt the butter & chocolate together either in a bowl over boiling water, or in the microwave. Leave to cool a bit whilst you prep the eggs.

In a bowl, combine the egg, egg yolk & sugar and whisk with an electric whisk until foamy & a bit fluffy. Fold in the chocolate-butter mix, and then add the flour & fold until combined.

Divide in the moulds, and leave in the fridge for around 1 hour (or leave them overnight).

Heat the oven to 160C, bake for 9-12 minutes. Check after 9 minutes, they should be a little bit shiny on the top, and have a slight jiggle when you shake them, if they have a lot of jiggle, give them a few more minutes.

Leave them to stand for 1 minute, then run a knife or palette knife around the edge and turn upside on to a plate to release them.

Serve immediately 🙂