- 120g/4oz unsalted butter, plus extra for greasing
- 120g/4oz dark chocolate (minimum 70 per cent cocoa solids)
- 4 free-range eggs
- 220g/7½oz caster sugar
- 75g/2½oz plain flour
- ½ tsp baking powder
- 50g/2oz cocoa powder
- 200g/7oz sugar
- 100g/3½oz butter
- 100ml/3½fl oz double cream
- whipped or clotted cream, to serve
- Preheat the oven to 180C/360F/Gas 4.
- Grease four ovenproof coffee or tea cups (or ramekins) with butter.
- Place the dark chocolate and the butter into a heatproof bowl placed over a pan of barely simmering water (make sure the water doesn't touch the bottom of the bowl).
- Stir the chocolate and butter mixture until melted and combined, then remove from the heat and allow to cool slightly.
- Beat the eggs in a separate bowl until foamy, then add the sugar and beat until pale and thick.
- Gradually add the melted chocolate and butter mixture to the eggs, stirring continuously.
- Sift the flour, baking powder and cocoa powder together, then fold into the chocolate and egg mixture.
- Pour the mixture into the prepared cups and bake for 8-12 minutes (depending on the size of the cups), or until cooked but still gooey in the middle.
- For the sauce, melt the sugar in a heavy-based pan over a medium heat, stirring continuously.
- Add the butter and whisk well until combined, then remove from the heat and whisk in the cream.
- To serve, place the puddings in their cups onto small serving plates. Pour over the caramel sauce and finish with a dollop of whipped or clotted cream.