Serves : 4 Prep/Cooking Time : 45 mins
Tip : The secret is in the whisking - make sure you get plenty of air into the mixture - this will make the pud light and fluffy on the outside and soft and gooey in the middle.
Preheat the oven to 180C
Butter the inside of 4 ramekins and then dust with the cocoa powder, shaking off the excess
Break up the chocolate into pieces and place in an ovenproof bowl with the butter and the rum
Place the bowl over a pan containing simmering water, making sure that the base of the bowl does not touch the surface of the water( this is called a Bain Marie).
Allow the chocolate mixture to gently melt and blend together, stirring with a wooden spoon then set aside to cool
Using an electric mixer, beat the eggs, egg yolks, flour and sugar together until light coloured and thickened.
Sift the flour and fold into the chocolate mixture
While beating slowly pour the chocolate mixture into the egg mixture then quickly beat in the flour and mix until just combined
Pour the mixture into the prepared ramekins and place in the preheated oven and bake for between 12-15 minutes
When cooked, allow them to rest for a couple of minutes then run a wet knife around the inside of the ramekins and turn out into a serving plates.
Serve with double cream or vanilla ice cream.