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- 200 g
butter
- 200 g
dark chocolate, roughly chopped
4 medium eggs
- 125 g
caster sugar
- 2 Tbsp.
plain flour
- 2 Tbsp.
cocoa powder, plus extra to dust
- 8
truffles, we used Lindt Lindor chocolate truffles
Cream and berries, to serve, optional
- Step 1
Preheat oven to 180°C (160°C fan) mark 4 and lightly grease 8 x 125ml ramekins or dariole moulds. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn’t touch the water). When melted, lift the bowl off the pan and set aside to cool.
- Step 2
In a separate bowl, whisk the eggs and sugar using a hand-held electric whisk, until light and fluffy. Fold in the cooled chocolate mixture, followed by the flour and cocoa.
- Step 3
Spoon 2/3 of the mixture evenly into the ramekins/dariole moulds. Press a truffle into the centre of each then top with the remaining mixture.
- Step 4
Transfer the ramekins/dariole moulds to a baking sheet and cook for 15-20min, or until just set. Dust with cocoa powder and serve immediately with fresh cream and berries, if you like.
If you need your chocolate hit instantly, try this 3 minute Microwave chocolate pudding
Read our book review of The Little Book of Chocolat, written by the author of the smash hit novel and film, 'Chocolat'
Find out which is the best chocolate to use when cooking, as tested by the Good Housekeeping Institute
GH Tips
Up to two days ahead, make up to end of step 3 and chill until ready to cook. Complete recipe to serve.
Soft centre chocolates also work well in this.
Ultra Cheat! Make up a box of brownie mix according to pack instructions. Continue with recipe from step 3 to finish.
Per Serving:
- Calories: 492
- Fibre: 1 g
- Total carbs: 40 g
- Sugars: 37 g
- Total fat: 34 g
- Saturated fat: 20 g
- Protein: 6 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
