Rich Chocolate Pudding

Preheat the oven to 140 degrees C (275 degrees F) steam roast. Grease 5 oven-proof ramekins with butter.

Place a saucepan of water over low heat. Put 54.5% Dark Couverture Chocolate Callets (2/3 cup) and Unsalted Butter (13 tsp) in a heatproof bowl and set over the water, stirring occasionally until melted. Ensure water does not boil or reach the bottom of the bowl.

Add Eggs (3) and Granulated Sugar (2/3 cup) to a large bowl, and mix well, gently, to avoid making air bubbles.

Pour chocolate mixture into the egg mixture and mix gently until combined.

Sift All-Purpose Flour (1/3 cup) and Unsweetened Cocoa Powder (1/2 cup) over the chocolate mixture and gently fold it in. Divide mixture evenly between prepared ramekins.

Put ramekins onto shelf P3 (middle of the oven) and bake for 30 minutes.

Remove from oven, allow to cool down for a minute or two, then shake gently to turn out upside down onto a plate.

Serve accompanied by Fresh Fruits (to taste) and Whipped Cream (to taste).