250g good quality couverture chocolate
250g unsalted butter
5 whole eggs
5 egg yolks
140g castor sugar
2 tablespoons plain flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oven to 180°C. Grease and dust 8 dariole moulds twice.
Melt butter and chocolate together in a bain marie.
Whisk the whole eggs, egg yolks and sugar together until thick and pale. Add the chocolate and butter, and then the flour. Combine well. Divide the mixture between the 8 moulds and bake for approximately 8 minutes.
Serve with vanilla bean ice-cream and seasonal fruit.