taylah's+chocolate+research

 **   Soft-hearted chocolate puddings   ** · 250g butter · 300g bittersweet dark chocolate · 3 eggs, plus 2 egg yolks · 250g sugar · 1 tsp vanilla extract · 70g plain flour · Canola Cooking Spray When pierced with a spoon, the inside should spill out in a wave of molten chocolate lava. It’s all in the timing, so keep an eye on these little puds for the last minute or two of cooking, and be brave when turning them out. **  Method   ** · Heat oven to 170C. Use Canola Cooking Spray to grease ten 150ml heatproof soufflé moulds, or ramekins, and place on a baking tray · Melt the butter and chocolate in a heatproof bowl set over a pot of gently simmering water. Using an electric beater, beat the eggs, yolks, sugar and vanilla for a minute or two until pale. Fold in the flour, and then fold in the chocolate mixture. Pour into the moulds to fill by three quarters · Bake for 10-12 minutes until risen, when the cake is set but the centre still moves a little when jiggled. Remove from the oven and from the tray. · Run a palette knife around each pudding, gently invert onto warm plates and serve immediately Serves 10