Byon May 1, 2016
Is it a pudding? Is it a cake? Who knows. But does it really matter?
Preparation: 15 min
Chilling: 25 min
Cooking: 10 min
- 125 ml (½ c) castor sugar
- 150 g butter, chopped,
- 150 g dark chocolate, roughly chopped
- 3 egg yolks
- 3 eggs
- 30 ml (2 T) flour
1 Preheat the oven to 180 °C. Grease small dariole moulds or individual pudding bowls.
2 Place the castor sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.
3 Heat very gently until the butter and chocolate have melted, then remove from the heat. Whisk together until combined.
4 Add the egg yolks and whole eggs and beat well. Fold in the flour.
5 Pour into the dariole moulds or pudding bowls and place in the freezer to chill for at least 25 minutes.
6 Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 10 minutes.
7 Allow to rest for a minute, then turn out onto individual serving plates.