Ingredients
- 100g butter
- 150g dark chocolate
- 90g caster sugar
- 50g plain flour
- 3 whole eggs
- 2 egg yolks
Instructions
- Preheat oven to 220°C (200°C fan). Grease 6 small ramekins or pudding tins and lightly dust with cocoa powder or flour.
- Melt butter and chocolate together (microwave in short bursts or over a bain-marie). Stir until smooth.
- Add sugar and mix well.
- Whisk in eggs and egg yolks until fully combined and slightly thickened.
- Fold in flour gently until just combined — don’t overmix.
- Divide evenly between the 6 prepared tins.
- Bake for 7–9 minutes until the edges are set but the centre is still soft.
- Leave to stand for 1 minute, then carefully turn out onto plates.
Serve immediately with vanilla ice cream, cream, or berries
Enjoy!
About Dhi Ferrari
With over 16 years of experience, including formal training at French and Italian culinary schools, Dhi possesses a deep understanding of pastry arts, previously teaching at La Salle University.
Career highlights including winning a Brazilian pastry competition, owning a successful culinary school for 8 years, cake shop for 3 years, and being recognised as a top 3 pastry chef in Rio de Janeiro.
Locally, Dhi has created desserts for Sweet Soul Patisserie and Le Panier and was head chocolatier for She Universe Chocolates.