A hot chocolate pudding makes an especially welcome dessert on a chilly day - its chocolatey richness is a perfect comfort food. This recipe's simplicity is great; it's so simple, and yet so decadent.
250 grams plain chocolate, with at least 70% cocoa solids, cut into small chunks
250 grams unsalted butter, diced, plus extra for greasing
6 large eggs
5 large egg yolks
125 grams caster sugar, plus extra for dusting
75 grams plain flour
Grease 8 individual ramekins (or one large ovenproof dish) with butter and dust with caster sugar. Put the chocolate and butter in a heatproof bowl and place over a saucepan of simmering water, making sure the water doesn't touch the base of the bowl. Leave until melted. Meanwhile, using an electric mixer on full speed, whisk the eggs, yolks and sugar together for about 6 minutes, until they have at least tripled in volume. Sift the flour into a bowl and slowly pour on the melted chocolate and butter mixture, whisking constantly until a thin paste has formed. Fold this into the whisked egg mixture very carefully but quickly, as the chocolate will start to set. Pour into the prepared dishes and bake in an oven preheated to 350°F/180°C/Gas Mark 4, until risen and firm on the outside but soft in the center. A large dish will take about 30 minutes to cook, the individual ramekins about 13 minutes.
Serve with whipped cream, ice cream, or pureed berries.