100g butter, plus extra for greasing
100g dark chocolate
2 large eggs
2 large egg yolks
120g caster sugar
2T cold espresso or strong coffee
100g cake flour, sifted
6–8 Lindor chocolate balls
cocoa powder, for dusting
2–3 Crunchie chocolate bars, chocolate cut off to reveal honeycomb
Preheat the oven to 180°C. Grease six to eight evenly sized individual moulds with butter and place the moulds in the fridge until you are ready to bake.
Melt the butter and dark chocolate in a glass bowl over a pot of simmering water. Make sure that the water does not touch the bottom of the bowl or the mixture will burn. When the mixture is smooth remove the bowl from the heat and set aside.
Beat the eggs, egg yolks and sugar for five minutes until it’s pale, then fold in the chocolate mixture by hand before folding in the cold espresso to combine, followed by the flour. Fill each mould halfway with the mixture before placing a Lindor chocolate ball into the centre.
Top up each mould about ¾ of the way full with more of the filling so that the chocolate ball is covered. Place the moulds in the oven immediately and bake for 10 to 12 minutes until the mixture has set. Carefully remove the moulds from the oven and, using oven gloves, turn out the moulds onto serving plates. Serve hot with a dusting of cocoa powder and a shard of honeycomb on each pudding. This is also delicious with chocolate ice cream or crème fraîche on the side.
This article was originally published in HL’s August 2015 issue.