Silent chocolate puddings
( SERVES 4 )

Bite 10/9/2012

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Jo Elwin

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This rich, gooey pud became part of my partner's arsenal after he experienced the silence that ensued when they were served to a group of chatty friends who were supposed to be watching rugby. I have a girlfriend staying who's keen to watch the All Blacks play South Africa on Saturday night and he's kindly offered to make the dessert!

Ingredients

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200 g	Dark chocolate
100 g	Butter
4	Eggs
½ cup	Sugar
3 tbsp	Flour

Directions

Heat the oven to 180 degC.
Lightly grease 4 overproof ramekins (150ml capacity) and place on a baking tray.
Stir the chocolate (broken into pieces) and butter in a heatproof bowl over a saucepan of simmering water until just melted. Ensure the bowl does not touch the water.
Using an electric beater, beat the 2 eggs, yolks (of the other two eggs) and sugar for a couple of minutes until pale and creamy
Sift the flour and fold in. Then fold in the chocolate mixture.
Pour into ramekins and bake 10 minutes or until risen.
The cake should be set around edges but very soft in the middle. Serve with lighly whipped cream.

Tip: This recipe is easily doubled for a crowd and the puddings can be prepared ahead and left in the fridge for a few minutes before cooking. They will need an extra 3-5 minutes in the oven when cooking from cold. Don't overcook them or you get all cake and no goo.