Serves: 3

Ingredients:

• 2 eggs
• 50g caster sugar
• 115g chocolate (65g dark/50g milk TtD)
• 1.⅓ tbsp plain flour
• 75g butter
• ½ tsp vanilla extract (or 1 tsp essence)
• pinch of salt

 Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Butter and dust x4 (240ml) ramekins with flour. 
3. In medium Pyrex bowl; Melt chocolate and butter in microwave until smooth (20 sec bursts on defrost).
4. Meanwhile, in large mixing bowl; Whisk eggs and sugar until thick and pale (like mayo).
5. Whisk in vanilla and flour.
6. Gradually drizzle and stir in chocolate.
7. Pour mixture into ramekins*. 
8. Bake for 16 mins until edges are firm, centres soft, and top is cracked.
9. Remove from oven. Let cool slightly. Run knife around edges. Invert onto plates.
10. Dust on icing sugar, serve immediately.

Tip: *Refrigerate unbaked batter in covered ramekins for up to 24 hrs before baking.