Mini chocolate puddings

Ingredients

• 150 grams dark chocolate, finely chopped
• 150 grams unsalted butter, cubed
• 4 large eggs
• 1/2 cup (125 grams) caster sugar
• 1/2 teaspoon of salt
• 1/3 cup (50 grams) plain flour
• 2 Tbs (20g) cocoa
• 1 tsp vanilla esence
• 1 orange, zest (optinal)
• Dutch processed cocoa powder, for coating and finishing

Directions

1. Preheat the oven to 220°C (200°C fan).
2. Lightly butter 4 x 1 cup ramekins, then dust the inside with a little cocoa powder, shaking it around, and tapping out the excess.
3. Melt butter and chocolate in a microwave on high for 1 minute, then stir until smooth. Set aside.
4. Zest orange and mix with sugar
5. In the bowl of a stand mixer fitted with the whisk attachment, or, using an electric whisk, whisk the eggs, sugar, and salt, until pale, thick, and almost doubled in volume, about 5 minutes. Turn the speed to low, then stream in the melted chocolate mixture, slowly, until it is all used up, Add vanilla. Sift over the flour and fold it in with a large rubber spatula.
6. Pour into the prepared ramekins, filling them no more than two-thirds full.
7. Bake, until domed and just firm to the touch, about 10 to 12 minutes. Allow to cool for a minute, run a knife around the edges and carefully turn out into a bowl.
8. Dust with cocoa powder, then serve soon after, hot, with ice-cream.