Sort ingredients
majesstic
QR Code
Listen
Pdf
Prepare the moulds: Preheat the oven to 190C (170C fan / 375F / Gas 5). Grease 4 x 220ml dariole moulds or ramekins with butter, then dust with cocoa powder. Place on a baking sheet.
Melt the chocolate: Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water. Don't let the bowl touch the water. Leave until melted, stirring occasionally. Remove from the heat, sift over the flour and whisk it in.
Make the batter: In a separate bowl, whisk together the eggs, egg yolks and sugar until combined. Whisk this into the chocolate mixture until smooth. Add the flour in three stages, folding gently each time so you don't knock the air out.
Bake: Pour into the prepared moulds, filling three-quarters full. Bake for 15 to 20 minutes. They're ready when you shake each one gently and only the middle moves a little.
Turn out and serve: Using a sharp knife, gently loosen around the inside edge of each mould. Invert onto a serving plate and serve immediately with vanilla ice cream.