SERVINGS:
4
INGREDIENTS
Butter for greasing the dishes
2 tablespoons cocoa powder
120 grams dark chocolate chips
120 grams butter
120 grams caster sugar
3 eggs
2 egg yolks
120 grams plain flour
4 dark chocolate
INSTRUCTIONS
1 Preheat the oven to 200C / 180C fan. Generously butter the pudding dishes, and dust the insides with cocoa powder. Put into the fridge while you make the filling.
2 Melt the butter and chocolate in a glass bowl set over simmer in water – don’t let the bowl touch the water beneath. Once fully melted, stir well and take it off the heat. Leave to cool for 5 minutes.
3 Use an electric hand whisk to beat the sugar, eggs and egg yolks for around 5 minutes, until pale and fluffy. Sieve in the flour and mix together, then add in the chocolate mixture and whisk until mixed through. Divide between the dishes and press a chocolate Lindor into each one until it’s just covered with the mixture – you don’t want the chocolate to touch the bottom of the tin or it may stick and make them hard to turn out. Cook for 13 minutes, then – carefully loosen the edges with palette knife before turning out onto a small plate. Dust with icing sugar, then serve.
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