Gloriously gooey chocolate cakes



Is it a pudding? Is it a cake? Who knows. But does it really matter?

Serves 4-6
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.