Light sponge exterior with a naughty, nutty oozing puddle of chocolate sauce as soon as you dig in. Have I sold the concept yet? So simple but looks like you’ve worked really hard, shush don’t tell anyone!
Ingredients to make 4 individual puddings.
150g dark chocolate (minimum 70%)
2 tbsp honey
Melt these together until butter fully melted over a pan of barely simmering water. Remove from heat, stir and leave for a minute or so to cool.
3 egg yolks + 3 whole eggs.
Beat together lightly then add to the melted chocolate mixture.
2 tbsp almond flour.
Fold into the mixture well, no lumps!
Now take 4 ramekins and grease them well. Divide chocolate mixture between the 4 and refrigerate for at least 30 minutes. (I usually leave them for a few hours, especially if I don’t want to start making puddings later in the day).
Preheat oven to 180. Pop the ramekins in the oven straight out of the fridge.
Bake for 10 – 12 mins. Leave to rest for 1 min, loosen edges with a knife and tip onto a plate. You can leave them longer but the ooze solidifies so you just end up with moist cake, still yummy though.
Serve with cream by all means. Don’t make them every day!
p.s the original version of this varies just slightly, they mostly use 80g of sugar and 1 tbsp of plain flour. I can’t possibly say how often I’ve made them but this is truly tastier.