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  • 150 g good quality dark chocolate
  • 150 g unsalted butter
  • 1 tsp vanilla extract
  • 150 ml warm water
  • 110 g caster sugar
  • 4 eggs
  • 25 g self-raising flour
  • sieved pinches of cream of tartar icing sugar, to dust
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    Method

    • step 1

      Preheat the oven to 200C/gas 6. Heat the chocolate, butter, vanilla, water and sugar in a bowl over a pan of simmering water. Once melted, take off the heat and stir until the mixture is smooth.
    • step 2

      Separate the eggs, whisk the yolks into the chocolate mixture and fold in the sieved flour. In a separate dry, clean bowl whisk the egg whites with a pinch of cream of tarter until it forms stiff peaks.
    • step 3

      Gently fold this into the chocolate mixture and pour into a 1.2 litre pie dish or 6 individual dishes.
    • step 4

      Put in a bain marie and cook for 10 minutes, then lower the heat to 170C/ gas 3 - 4 and cook for a further 15-20 minutes. The pudding should be firm on top but still fudgy underneath.
    • step 5

      Cool a little and dredge with icing sugar. Serve with lightly whipped cream.
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