Serves: 6
Prep time: 10 minutes

Method

1. Preheat the oven to 180 degrees Celsius.
2. Prepare ramekins by greasing with butter then dust with cocoa powder.
3. Place eggs, egg yolks and sugar in a large bowl. Whisk together until the sugar dissolves and the mixture becomes light and creamy.
4. Add the Birch & Waite Belgian Chocolate Sauce, flour and salt to the mixture. Continue to mix until well combined.
5. Pour the mixture into the prepared ramekins.
6. Bake for 10-12 minutes or until just set. Remove from the oven and allow to stand for 1-2 minutes before turning out onto a plate.
7. Serve with a dusting of additional cocoa powder or icing sugar and cream or ice cream.

Recipe written by Helena Dowdall for Birch & Waite