This is the Rolls Royce of hot chocolate puddings and this recipe is foolproof. You can make them up ahead of time and either chill or freeze until ready to use. Apologies for the lack of photograph for this recipe – they were so good I forgot! Thanks to Babbie for the recipe!
Grease 4 ramekins and dust the insides with cocoa powder.
Melt the chocolate and the 50g of butter slowly in a heatproof bowl over a pan of simmering water. Make sure the bowl doesn’t touch the water. Stir occasionally with a spatula. Allow to cool slightly.
Meanwhile, whisk the egg, egg yolk and sugar until pale and fluffy. You can do this by hand but better with an electric mixer. Gently fold in the melted chocolate mixture and then fold in the flour. Spoon or pour into your prepared ramekins. Cover with cling film and chill. You can also freeze them at this stage.
When ready to use, heat the oven to 180C. Put the ramekins on a baking sheet and cook for 12 minutes (15 minutes if cooking from frozen). You will know they are ready when the sides have set and are starting to come away from the ramekin and the tops have formed a crust. The middle will still be lovely and gooey. Serve at once with cream or ice cream.