A sticky, chocolate dessert that's the perfect end to a Sunday lunch or family meal
150 g good quality dark chocolate
150 g unsalted butter
1 tsp vanilla extract
150 ml warm water
110 g caster sugar
25 g self-raising flour
sieved pinches of cream of tartar icing sugar, to dust
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.
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.
Gently fold this into the chocolate mixture and pour into a 1.2 litre pie dish or 6 individual dishes.
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.
Cool a little and dredge with icing sugar. Serve with lightly whipped cream.