Chocolate volcanoes recipe
 Paul's version of the classic chocolate fondant is all about timing. Don’t let the puddings bake to the point that their surface begins to crack, as this means the centres are starting to cook. 2-3 tbsp cocoa powder, for dusting165g/5¾oz dark chocolate (70 percent cocoa solids), chopped into small pieces165g/5¾oz unsalted butter, cut into small pieces, plus extra for greasing3 medium free-range eggs3 medium free-range egg yolks85g/3oz caster sugar2 tbsp plain flourdouble cream, to serve 2-3 tbsp cocoa powder, for dusting 165g/5¾oz dark chocolate (70 percent cocoa solids), chopped into small pieces 165g/5¾oz unsalted butter, cut into small pieces, plus extra for greasing 3 medium free-range eggs 3 medium free-range egg yolks 85g/3oz caster sugar 2 tbsp plain flour double cream, to serve Method Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes.Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool slightly.Using an electric whisk, whisk the eggs, egg yolks and caster sugar together for several minutes until a thick, pale mousse-like consistency.Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture.Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them.Preheat the oven to 200C (180C fan)/400F/Gas 6. Place the puddings on a baking tray and bake for eight minutes, or until the puddings are risen but not cracked. Turn out the puddings on to individual plates and serve, with pouring cream. Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes. Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool slightly. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool slightly. Using an electric whisk, whisk the eggs, egg yolks and caster sugar together for several minutes until a thick, pale mousse-like consistency. Using an electric whisk, whisk the eggs, egg yolks and caster sugar together for several minutes until a thick, pale mousse-like consistency. Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture. Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture. Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them. Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them. Preheat the oven to 200C (180C fan)/400F/Gas 6. Place the puddings on a baking tray and bake for eight minutes, or until the puddings are risen but not cracked. Preheat the oven to 200C (180C fan)/400F/Gas 6. Place the puddings on a baking tray and bake for eight minutes, or until the puddings are risen but not cracked. Turn out the puddings on to individual plates and serve, with pouring cream. Turn out the puddings on to individual plates and serve, with pouring cream.