Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease 4 x 250ml ovenproof moulds. Dust with sifted combined cocoa and extra plain flour, tapping out excess. Arrange on an oven tray.
2.In a medium saucepan, melt chocolate and butter together on low. Stir in liqueur, then cool slightly.
3.In the bowl of an electric mixer, beat eggs and sugar together for 4-5 minutes until thick and pale. Fold in chocolate mixture, sifted flour and salt.
4.Spoon two-thirds of the batter between ramekins. Dollop with 1 teaspoon chilled caramel. Top each evenly with remaining batter. Bake for 12-15 minutes until the tops are cracked and the centres are slightly jiggly.
5.Release the edges of the puddings with a small knife. Invert onto serving plates, dust with icing sugar and serve straightaway with ice cream.
Check the puddings after 12 minutes – continue baking if still too soft.
Note