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Chocolate: Hot Chocolate Puddings

A rich lava-like centre underneath a crisp crust, and a dark, brooding chocolate flavour - quintessential winter comfort, but a taste too grown-up to count as nursery food. What more can I say, except go, make, eat, snuggle up.

Serves 6

100g soft unsalted butter

300g dark chocolate, 70% cocoa solids

120g caster sugar

4 lg eggs, beaten with a pinch of salt

1 tsp vanilla extract

50g plain flour, and a little extra for dusting

Put a baking sheet in the oven and preheat the oven to 200C/400F/fan oven 180C/gas mark 6. Butter and dust with flour six ramekins.

Melt the chocolate. While it is cooling slightly, cream together the butter and sugar, then gently beat in the eggs and the vanilla. Mix in the flour and when you have a smooth batter smooth, mix in the chocolate,

Pour the mixture into the ramekins and cook on the baking sheet for 8-10 minutes. Serve hot with a dollop of cream.

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