Ingredients
Equipment
Method
- For the molten chocolate ganache: Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and smooth.
- Let cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls.
- For the cake: Preheat oven to 200°C / 390°F (180°C fan).
- Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter then dust insides with cocoa powder, tapping out excess.
- Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well until smooth, then leave to cool for 5 minutes.
- Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks and sugar.
- Combine with chocolate: Add the melted chocolate into the eggs, and mix until combined.
- Fold through flour: Add flour and fold through until just combined. Do not over-mix.
- Fill moulds: Pour or scoop the batter into prepared moulds until it reaches ⅓ of the way up.
- Drop in ganache: Place one generously-heaped teaspoon of ganache into the middle of the batter. Top with more batter until it reaches 1.5cm / ⅗" from the top rim. Repeat for remaining moulds.
- Bake 20 minutes: Place the moulds on an oven tray and bake for 20 minutes, or until the pudding tops spring back when gently touched.
- Turn out: Stand for 2 minutes, then turn onto a plate. Tap the base then gently remove each mould.
- Serve with ice-cream or cream, dusted with cocoa powder. Decorate with strawberries!
Nutrition
Notes
Use dark chocolate chips or melts, also known as semi-sweet chocolate chips (US). Avoid dark chocolate with more than 50% cocoa, as it can make the cake batter too firm and the ganache not molten enough. Separate eggs when cold for easier handling, but let them sit at room temperature for 15 minutes before incorporating. To speed up ganache chilling, transfer it to a shallow dish. This recipe makes more ganache than needed. Muffin tins or ramekins can be used instead of dariole moulds; adjust baking time as needed. Cakes can be stored for 3-4 days and reheated in the microwave for about 45 seconds to retain a molten center.