Makes 2 puddings
60g unsalted butter, cut into cubes, plus extra to grease
1 tablespoon cocoa powder
60g dark chocolate, broken into pieces
1 egg and 1 egg yolk
60g caster sugar
1 tablespoon plain flour
1. Pre-heat the oven to 200°C and put a baking tray on the middle shelf. Grease the inside of 2 small ramekins or pudding moulds. Put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Do the same with the other mould.
2. Put the butter and chocolate into a heatproof bowl set over, but not touching, a pan of simmering water and stir occasionally until melted. Allow to cool slightly.
3. Vigorously whisk together the egg, yolk, sugar and a pinch of salt with a Kenwood hand mixer, until pale and fluffy. Lower the speed of the hand mixer and then add in the melted chocolate and butter, and then the flour. Spoon into the prepared moulds, stopping just shy of the top. At this point the mixture can be refrigerated until needed, or even frozen, as the puddings will not wait around once cooked.
4. Put on to a hot baking tray and cook for 12 minutes (14 if from cold, 16 if from frozen) until the tops are set and coming away from the sides of the moulds. Leave to rest for 30 seconds and then serve in the ramekins or turn out on to plates if you're feeling confident, they're great with clotted cream or vanilla ice cream.
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