Delicious liquid centred Belgian Chocolate Pudding

Serves 4

2 eggs

2 egg yolks

50g caster sugar

100g dark chocolate

100g butter (unsalted)

30g self raising flour

Garnish suggestion:

100ml Raspberry coulis

200ml ice cream

Whisk the eggs and egg yolks together with the sugar until light and fluffy. Over a pot of boiling water, melt the chocolate and butter in a bowl. Be careful the water does not touch the bowl with the chocolate and butter as it will seize (this step can be done in a microwave).

Whisk chocolate and butter together to combine, then fold through egg mixture. Sieve the flour over the chocolate mixture and fold through. Refrigerate 6 hours.

Spoon or pipe mix into well greased moulds or ramekins. Bake in a 200 degree oven (180 degree fan forced) for approx 12 minutes until the top is set.  

Spoon the coulis onto the plate. Turn the pudding out of the mould and serve with a scoop of good quality icecream on top.