chocolate self-saucing
pudding

8 extra large room temperature eggs (61-67g add an extra egg for smaller eggs) 

315g unsalted butter, very soft but not melted

220g fine caster sugar, roughly divided into two 

500g dark chocolate coverture, melted but not hot

50g quality cocoa for dusting the puddings…optional

Put the eggs into the large bowl of your electric mixer and cover them with hot water from the tap and allow them to stand for 5 minutes. Remove the eggs and sit them on a dry tea towel and without delay tip the water out and dry the bowl. Add the butter whisk on high speed until it is fluffy then add half of the sugar and whisk at high speed until the sugar is almost dissolved, then reserving the whites; add the egg yolks one at a time until they are all incorporated.

Scrape the chocolate into the bowl and combine well, then transfer the chocolate mix to a large mixing bowl and carefully wash the mixer bowl and whisk.

Put the egg whites into the bowl of the mixer and whisk them at high speed until they form soft peaks. Add the sugar at little at a time until it has all been added. Fold the meringue into the chocolate and then divide it between the ramekins.

Cover and refrigerate until ready to cook.