- 5 eggs
- 5 egg yolks
- 125g/4oz caster sugar
- 250g/9oz dark cooking chocolate, chopped
- 250g/9oz unsalted butter, cut into cubes
- 40g/1½oz mealie meal or maize meal
- 20g/žoz flour
- cocoa powder, for dusting
- softened butter, for greasing
- Grease dariole moulds liberally with softened butter and dust with cocoa powder. Place in the fridge to chill.
- Melt the chocolate and butter over a bain-marie.
- Allow to mix thoroughly.
- Whisk the eggs, egg yolks and caster sugar together.
- When the chocolate and butter have melted, mix slowly in the egg mixture.
- Fold the mealie meal or maize meal and the flour in the chocolate mixture gradually.
- Fill the moulds 3/4 full with the chocolate mixture and bake at 200C/400F/Gas 6 until just firm on top approx. 7 min.
- The center of the pudding should be liquid. Serve with a flavoured ice creams see separate recipes).