Ingredients

Method

• 200 g dark chocolate
• 125 ml milk
• 180 g butter
• 175 g caster sugar
• 2 eggs, whisked
• 190 g cake flour
• 3 T cocoa
• 2 t baking powder
• For the sauce
• 400 g dark chocolate
• 125 ml Cognac or brandy
• 125 ml double cream

Method

Ingredients

Preheat the oven to 160°C and line an ovenproof baking dish with baking paper.

Melt the chocolate and milk and leave to cool. Beat the butter and sugar until creamy then add the whisked eggs. Sift together the flour, cocoa and baking powder.

Add the flour mixture to the butter mixture and then fold through the chocolate and milk. Pour into the baking dish.

Bake for 35 minutes or until the centre bounces back after being pressed lightly. Test with a baking pin.

To make the sauce:

Melt the chocolate with the Cognac or brandy and cream, until melted. Serve warm on the side or poured over the pudding.