125 grams dark chocolate, chopped
125 grams butter, diced
1 teaspoon vanilla extract
½ cup caster sugar
½ cup plain flour
pinch of salt
½ cup frozen raspberries
icing sugar for dusting
mascarpone or softly whipped cream for serving
4 x 1 cup capacity ovenproof ramekins, lightly greased
Preheat the oven to 180˚C.
Put the chocolate and butter in a heat-proof bowl set over a saucepan of simmering water and leave to melt, stirring occasionally until smooth. Do not let the base of the bowl touch the water and don’t let the chocolate get too hot.
Lightly whisk the eggs and vanilla in a large bowl then add the sugar, flour and salt and whisk until smooth.
Pour in the melted chocolate and mix gently to combine.
Divide the batter evenly between the ramekins then dot the raspberries over the top.
Place the ramekins on an oven tray and bake for 13-15 minutes until the sides are set but the centre is still quite soft.
To serve: Place the ramekins on saucers and dust the puddings with icing sugar. Top with cream and serve immediately.