INGREDIENTS

Serves 4

• 200g dark chocolate (at least 70% cocoa), roughly chopped
• 150g unsalted butter, plus extra for the ramekins
• 90g golden caster sugar
• 3 large eggs
• 90ml Guinness or a similar stout
• Clotted cream or thick double cream, to serve (optional)

METHOD

1. Butter four 9 x 5cm ramekins and set aside.
2. In a heatproof bowl, add the butter, chocolate, and a generous pinch of salt.
3. Set over a small pan of simmering water and stir until melted, then remove from the heat and set aside to cool a little.
4. Place the sugar and eggs in a large mixing bowl, and beat with an electric whisk until pale. They should almost double in volume.
5. Gently fold in the melted chocolate and the Guinness.
6. Spoon the mixture into the ramekins, then chill in the fridge for 1 hr.
7. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the top shelf to heat up.
8. Place the ramekins on the hot baking tray and bake for 18 minutes.
9. Remove from the oven and leave to stand for a minute.
10. Serve with a spoonful of cream – you could whisk in a little Irish Whiskey, if you like, as well as a sprig of fresh mint. Strawberries / fresh fruit optional.