Serves 2

Ingredients
42g good quality semi-sweet chocolate, finely chopped
14g unsweetened chocolate, finely chopped
3 tbsps plus 1 tsp unsalted butter, softened
3 tbsps sugar
1 large egg
3 tbsps all-purpose flour
¼ tsp baking powder
½ tsp unsweetened cocoa powder
whipped cream and cocoa powder for garnish

Method

Lightly butter two ramekins with one teaspoon of butter and set aside.

In the top of a double boiler, place the semi-sweet and unsweetened chocolate and stir occasionally until it melts.

Remove from heat and stir in three tablespoons of butter and sugar until smooth.

Add eggs, flour, baking powder and cocoa.

With an electric mixer, beat at medium-high speed until pale and very thick, for about five minutes. Place the mixture in prepared ramekins, filling about half of them.

Cover with plastic wrap and freeze for at least three hours.

When ready to serve, preheat oven to 375˚C.

Place the ramekins on the middle shelf in the oven and bake until the edges are set but centres are still shiny, about 10 or 11 minutes.

Invert pudding cakes on to plates and serve immediately. Garnish with whipped cream or ice cream and dust with cocoa powder.

(Desserts may also be served directly from the ramekins.)

Robert Spiteri is a Head patissier, The Radisson Blu Resort, St Julian’s.

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