200g (7 oz) dark chocolate, chopped
125g (4 oz) unsalted butter
4 jumbo eggs (66g)
250ml (1 cup) castor sugar
60ml (¼ cup) flour
60ml (4 T) cocoa powder
2.5ml (½ t) baking powder
15ml (1 T) Frangelico (or other liqueur)
Preheat oven to 180°C. Butter a medium ovenproof dish or 8 x 1-cup dariole moulds. Set aside.
Melt 150g (5 oz) dark chocolate and butter together. Set aside to cool.
Melt the remaining 50g (2 oz) chocolate separately and set aside.
Beat the eggs and castor sugar until thick and creamy. Stir in the chocolate/butter mixture. Beat well for a few minutes. Then fold in flour, cocoa and baking powder.
Lastly stir in the remaining 50g (2 oz) dark chocolate.
Pour into prepared dish or moulds and bake for 8-10 minutes for small moulds and 10-15 for the larger one.
WHITE CHOCOLATE SAUCE
200g (7 oz) white chocolate
180ml (¾ cup) half milk and half cream
Melt the white chocolate and milk and cream together and pour over the brownie pudding as you remove it from the oven. Serve with vanilla ice cream.
CHEFS TIP: Mixture can be made ahead and refrigerated. Fill the prepared ovenproof cups just before baking.