These have been on the menu at my restaurant Euro for ever. Believe it or not, they are best cooked in an old baked bean can. Remove both ends from the can so you end up with a metal cylinder. Put the wider end (without the lip) on the oven tray and they will turn out perfectly. The secret is to have a molten centre so it oozes out over the plate when cut into. You can make the mixture and store it in the fridge in a disposable piping bag for around a month, so when guests arrive you can cook the puddings and look like a star.
Serves 6
• 5 eggs
• 5 yolks
• 1/3 cup sugar
• 250g dark chocolate (at least 72% cocoa solids)
• 250g butter, plus extra for the moulds
• 3 tbsp ?our
• 2 tbsp cocoa powder
• icing sugar for dusting
1. Using an electric beater, whisk the eggs and yolks with the sugar until thick and pale.
2. Melt the chocolate and butter in a double-boiler or in a stainless steel bowl over a saucepan of boiling water, stirring constantly to prevent burning. Fold the melted chocolate mixture into the egg mixture until combined and of an even consistency.
