Ingredients

The following ingredients have 4 Servings
  • 100 g dark chocolate
  • 100 g butter plus 1 tbsp extra for greasing
  • 2 tbsp cocoa powder
  • 50 g plain flour
  • 80 g icing sugar
  • 1/2 tsp baking powder
  • 2 eggs
  • 1 egg yolk

Instruction

  • Break the chocolate into small pieces and cut the butter into small cubes.
  • Place them in a heatproof bowl and set them over a pan of boiling water to melt, then remove from the heat and allow the mixture to cool.
  • In a separate bowl, sift together the flour, icing sugar, cocoa powder and baking powder.
  • Mix the eggs and the egg yolk with an electric mixer for about 1 minute until foamy, then add the melted chocolate and butter and mix well.
  • Fold in the dry ingredients.
  • Butter 6 ramekins and dust well with cocoa powder, then turn them upside-down and tap to remove the excess cocoa powder.
  • Divide the mixture between the 6 ramekins. Be careful not to fill the ramekins, ideally you want them only about half to 3 quarters full, otherwise they will rise too much and overflow.
  • Bake in the preheated oven at 200 degrees C (390 Fahrenheit) for 10 minutes or until firm on the outside but gooey on the inside.
  • Carefully remove from the oven, then run a knife around to ease up the edges. The top will be firm, but the middle nice and gooey.
  • Place a small plate on top of the ramekin and quickly turn it onto a plate.
  • Sprinkle some icing sugar on top and decorate with raspberries and mint.
  • Serve warm.