4 Tbsp Cocoa
50g White Chocolate
200g Dark Chocolate
7 Eggs (four whole, three just the yolks)
90g Golden Caster Sugar
25g Plain Flour
- Get 8 pudding moulds and lightly butter the inside of them with some spare butter.
- Spoon some cocoa into each mould and tap out the excess so that there is a thin dusting of the powder in the mould.
- Heat up the oven, 160C for a fan oven. Gently melt the white and dark chocolate with the butter in a bowl over a saucepan of simmering water. To stop the chocolate going all grainy or burning don’t let the bowl touch the water.
- Put all seven eggs and the sugar into a bowl and put it over the simmering water, again not letting it touch the water. Whisk together the mixture until it becomes thick, pale and fluffy.
- Stir into the chocolate mixture the flour until it disappears. Then add the chocolate and flour to the egg mixture.
- Pour the mixture into the chocolate moulds, leaving 1cm space at the top so they don’t overflow when they cook. Put the mould onto a baking sheet and cook them for 9-10 minutes. They are ready when a crust begins to form on top of the fondants and they begin to come away from the mould. Let them stand for a minute or so and then turn them out of their moulds and serve.