Recipe Method

1. Heat the oven to 180 C. Brush 12 dariole pudding moulds or ramekins with melted butter, dust with cocoa powder and shake out the excess. Set aside.
2. Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla seeds scraped off the pod or vanilla essence. Leave to cool slightly.
3. Beat the eggs into the mixture a little at a time, and then fold in the sifted flour and a little salt until you have a smooth mixture.
4. Divide between the moulds – each one two thirds full. Place on the middle shelf of the oven and cook for 18 -20 minutes until firm but still wobbly. Remove from the oven, run a knife round the edges, invert and tip out on to serving plates. Serve immediately with SPAR vanilla ice cream.