inspired by the version made at cicciolina
for 4
150g chocolate
75g butter
2 eggs
1 egg yolk
3 tbsp pl flour
1/3 cup sugar
Butter and flour 4 small ramekins.
Melt butter and chocolate together.
Whisk eggs, sugar and flour to a batter then
add cooled chocolate. Mix until just combined,
too much aeration will cook the centre of the puddings,
and these are best with a gooey centre in a cakey shell.
Bake for 8-12 minutes depending on your gooey desires.
At 12 minutes the puddings will most likely be entirely
cooked through.
Serve hot with cold pouring cream for the centre.
They can be carefully unmoulded but will have a floury
outer, which can be dusted with icing sugar or
cocoa.
