Melting Chocolate Puddings - cooking recipe

Ingredients

7 ounces dark chocolate (75% cocoa)
7 ounces butter (diced)
2 tablespoons brandy
4 ounces golden caster sugar
4 eggs
4 egg yolks
1 1/2 teaspoons vanilla extract
2 1/2 ounces plain flour

Preparation

Pre-heat the oven to Gas Mark 6 / 200\u00b0F/400\u00b0F (if cooking straight away).
Melt the chocolate, butter and brandy over simmering water in a heatproof bowl, stirring well.
While the chocolate is melting, whisk the sugar, eggs, egg yolks and vanilla until the mixture doubles in volume and ribbons (use the mixture to make a figure of eight and if the beginning of the 8 has vanished back into the mixture by the time you're at the end of the 8 then keep mixing!).
Pour the melted chocolate around the edges of your sugar and egg mixture and sift the flour over the top. Fold together carefully with a metal spoon. BE PATIENT and BE CAREFUL - it may take time but it's important you do it right.
Put the mixture in well greased ramekins and either --
-- Cook straight away in the oven for 12 minutes.
-- Refrigerate and cook later from chilled for 14 minutes.
-- Freeze and cook when ready from frozen for 15 minutes.
Leave to stand for a couple of minutes. The puddings should be firm to touch but will be fantastic and gooey on the inside! Mmmmmmmm!