Recipes

This indulgent chocolatey recipe from Henrietta Green is taken from Hotel Chocolat's 101 Best Loved Chocolate Recipes book.

Serves 6

Ingredients

    200g butter, plus extra to grease
    3tsp plain flour, sifted, plus extra to dust
    200g dark, bitter chocolate, in pieces
    3 medium eggs, plus 3 egg yolks
    6tbsp caster sugar
   
    For the Orange Cream

    250g creme Fraiche
    50g icing sugar
    1 orange, zest and juice
   
Method

Preheat the oven to 220C/gas mark 7.  and butter a 30 x 23 x 4cm baking tin.

Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Take off the heat, stir well and leave to cool slightly.

In a separate bowl, whisk the eggs, egg yolks and sugar together until thick and pale in colour. Whisk in the melted chocolate mixture and then gently fold in the flour.

Pour the mixture into the prepared ramekins. Stand the ramekins on a baking tray and bake in the oven for about 6 minutes until set, but still soft and runny in the centre.

Meanwhile, to make the orange cream, put the creme fraiche into a bowl, stir in the icing sugar, then gradually stir in the orange zest and juice.

As soon as the puddings are ready, turn out each one onto a plate, gently lifting off the ramekin. Top with a spoonful of orange cream and serve immediately, sprinkled with extra grated chocolate if you like.