50g soft unsalted butter
150g caster sugar
50g plain flour
1 pinch salt
1 tsp. vanilla
350g luxury dark chocolate
Preheat oven to 200 C (400 F) and grease 6 pudding moulds, then line the bases with baking parchment.
Melt the chocolate in a double boiler (or makeshift pot-scheme as I have done) and then let it cool slightly.
In the meantime, cream together the butter and sugar until you've reached a uniform consistency. If the mixture looks a bit too sugary and not buttery enough, add a bit more butter - maybe another 15g or so to make it seem a bit less grainy.
Mix the eggs in a bowl with the salt, then gradually combine the egg mixture with the butter mixture. Add the vanilla and keep mixing until well combined. Gradually stir in the flour. The batter will still be quite runny at this stage. Scrape in the cooled chocolate and give it a good stir - it will turn thicker and more elastic.
Divide the mixture amoung the moulds.
Now you have two options: