for all the chocoholics out there!!!!!!!!
100 gm dark choc minimum 70% coco
100 soft butter
200 sugar
4 eggs
50g flour
1/4 teasp bicarb of soda
pinch salt
For glaze:
150 gm dark choc min 70%
45 gm butter
2 x 40g crunchie bars broken
heat over to 180
break up choc and melt with butter in a bowl. When melted sit the bowl on a cold surface to that the choc cools
In a mixer, beat eggs and sugar until thick and pale and moussy, then gently fold in the flour soda and salt
fold in slightly cooled choc and butter mixture and divide between 8 ramekins and bake for 25mins
Meanwhile make glaze, melt choc and butter, then whisk to form a glossy mixture and spoon over the cooked puddings
Decorate with crunchie rubble (put bars in freezer, set to with a rolling pin and put over the top
ENJOY