250g Dark chocolate, chopped
125g unsalted butter, chopped
3 eggs
2 tablespoons caster sugar
1 teaspoon vanilla extract
3 teaspoons plain flour
1. Preheat overn to 200ºC
2. Start by greasing 6 small ovenproof pots (½ cup / 125mL capacity).
3. Put the chocolate and butter in a heatproof bowl above a saucepan of simmering water
4. In the bowl of an electric mixer, whisk together the eggs, sugar and vanilla extract until frothy. Sprinkle over the flour and fold in.
5. When the butter and choclate have melted, gradually add to the egg mixture, folding in with a large metal spoon.
6. Pour the mixture into the pots and leave to rest for a couple of hours.
7. Cook for no more than 10 minutes until cooked at the sides, but soft inside. Serve with plenty of thick cream.