This is a recipe from the 2010 Melbourne Grammar School FOG Community Cookbook. The hard copy version of this book is no longer available for purchase.
The ultimate comfort food for the family or as an impressive finale for a dinner party. Alison Monotti
Preparation: 10 minutes
Cooking time: 10-15 minutes
185 g dark chocolate
100 g butter, melted
3 large eggs
½ cup caster sugar
½ teaspoon vanilla
4 tablespoons plain flour
sifted icing sugar
Generously butter 8 small ramekins and place in the fridge to chill. Melt butter and chocolate together and stir until smooth. In a large bowl, beat eggs with sugar and vanilla with a whisk.
Sift in the flour. Using a large metal spoon, lightly and quickly stir in the melted chocolate and butter.
Divide mixture between the ramekins and refrigerate for at least 30 minutes.
Place ramekins on an oven tray and cook for 10-15 minutes (or risen but still soft in the centre). Run a sharp knife around the inside of the ramekins and turn out the puddings on individual plates.
Dust with icing sugar and serve with a dollop of cream on the side.
Tips: Assembled puddings can be left in the fridge for up to two days before cooking. Make sure the moulds are greased generously.