Chocolate is one of the universal languages of love and a very fitting way to end a wonderful Valentine’s Day meal. This dessert was inspired by Roy’s restaurant in Hawaii which is famous for these soft centred melting chocolate puddings.
- ½ cup caster sugar
- 1 ½ tablespoons cornflour
- 2 whole eggs + 2 egg yolks
- 115 g semisweet dark chocolate
- 85 g unsalted butter
- Pinch of salt
- Ice cream or pouring cream to serve
Melt the butter and chocolate over a low heat and mix through the sugar and cornflour. Add the eggs and mix on low speed until the sugar dissolves. Bake in souffle moulds or rings, lined with baking paper for around 25 minutes in a moderate oven. Serve with ice cream or cream whilst still hot.