CHOCOLATE SOFT CENTRED PUDDING

This elegant soft-centred chocolate pudding is to-die-for and cooks in just 15 minutes. Perfect.
Cooking Time 15 minutes
Makes 8
Ingredients
Melted butter, to grease
1 x 200g pkt rich dark cooking chocolate (Nestle Plaistowe brand), coarsely chopped
200g butter, chopped
2 tsp instant coffee powder
1 tsp hot water
4 eggs
4 egg yolks
100g (1/2 cup, firmly packed) brown sugar
1 tbs creme de cacao liqueur
40g (1/4 cup) plain flour
Double cream, to serve
Bought honeycomb, coarsely chopped, to serve
Chocolate sauce
1 x 200g pkt rich dark cooking chocolate (Nestle Plaistowe brand), coarsely chopped
250ml (1 cup) thin cream
Method
Preheat oven to 180°C. Brush eight 250ml (1-cup) capacity metal dariole moulds with melted butter to lightly grease. Place on a baking tray.
Place the chocolate and butter in a saucepan over low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool.
Combine coffee and water in a bowl. Use an electric beater to beat together the eggs, egg yolks and sugar in a bowl until mixture doubles in size. Add chocolate mixture, coffee mixture and liqueur. Use a metal spoon to fold until just combined.
Sift flour over chocolate mixture and gently fold until just combined. Spoon the mixture evenly among prepared moulds.
Bake in preheated oven for 10 minutes or until just set. Remove from oven.
Meanwhile, to make the chocolate sauce, place the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and the mixture is smooth.
Turn puddings onto plates and drizzle with chocolate sauce. Top with a dollop of double cream and sprinkle with honeycomb. Serve immediately.