180g NESTLE PLAISTOWE 63% Cocoa Couverture, plus 100g extra melted chocolate to serve
140g unsalted butter
3 eggs, plus 3 egg yolks
85g caster sugar
2/3 cup (100g) plain flour, sifted
Preheat the oven to 180C and grease eight 175ml dariole moulds. Break 40g of the NESTLE PLAISTOWE 63% Cocoa Couverture into 5g squares and set aside.
Place the remaining chocolate with the butter in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water.) When melted, remove from the heat and stir until smooth. Cool slightly.
Place eggs, extra yolks and sugar in the bowl of an electric mixer and beat until pale and thick. Pour in melted chocolate, then add flour. Using a large metal spoon, stir until mixture is well combined.
Pour evenly into moulds. Push a square of reserved chocolate into the centre of each pudding, ensuring it is completely covered. Place moulds on a tray and bake in the oven for 9 minutes.
Remove moulds from the oven and stand for 1 minute before inverting onto serving plates. Serve immediately, drizzled with extra melted chocolate.
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