125g best quality dark chocolate
125g unsalted butter
3 large eggs
150g caster sugar
35g plain flour
extra butter and flour for the ramekins
Put the chocolate and the butter in a bowl suspended over a pan of simmering water to gently melt. Whisk every now and then until both are melted.
In another bowl gently whisk the eggs and stir in the sugar and flour, until just blended.
Gradually whisk the melted chocolate and butter into the egg mixture. Allow to rest.
Once you are ready to cook the pudding, heat the oven to 200ºC
Rub the insides of the ramekins with butter and dust with flour. Divide the mixture between the 6 ramekins and put them on a baking sheet.
Bake them for 10 – 12 minutes or until the tops are nearly firm and cracking a little, but you can still see a some of the soft oozing centre. Check after 10 minutes, they are definitely better under done than overdone.