Break the chocolate into small pieces, roughly the size of five-cent pieces, and place them into a bowl.

In a small saucepan, melt the butter on the stove until just before it comes to boiling point. Pour the hot butter over the chocolate bits and leave it to sit for 2 minutes before thoroughly combining with a whisk. Set aside to cool slightly.

Crack your eggs into a jug on scales to get 310g egg (lightly whisk the last egg and drizzle into jug for desired weight), combine them with the sugar and whisk using a stand mixer until it forms soft peaks.

Fold in the chocolate mix then the sifted flour until just combined, cover the mix with plastic wrap, and set it aside in the refrigerator, ideally overnight but for at least 8 hours.

Preheat your oven to 180°C. Prepare your pudding dishes (small ramekins or dariole moulds) by brushing them thinly and evenly with some melted butter and dusting them with plain flour, tapping out excess flour.

Using a piping bag or large spoon, fill the pudding mix into your prepared pudding dishes, about 4/5 to the rim.

Bake the puddings for approximately 6-8 minutes. Watch very closely - the edges should be just baked. You should be able to touch the centre of the pudding without any batter sticking to your finger, but it should still be gooey and wobbly. 

Allow puddings to sit for no longer than 1 minute then unmould by carefully inverting onto serving plates, and serve straight away while they are still hot. These are perfect with vanilla icecream, or double cream, and some fresh berries.

If you wish to use Cuvée Chocolate for your dessert, you can purchase full sized blocks from our Cellar Door.