Hot spiced chocolate pudding

This recipe is borrowed and adapted from my favourite food blogger in Paris David Lebovitz . Its a great winter pudding and its gluten free which is handy if you are that way inclined. Unfortunately its not particularly healthy so one must exercise restraint.
This recipe serves 4 but you can easily halve it or double it depending on your numbers.

Ingredients:

90g butter
150 g dark chocolate

1 1/2 tsp cinnamon
1/2 tsp chilli powder

2 eggs
6 tbsp sugar


Melt butter and chocolate together in a bowl. You can do this in a double broiler over the stove or if you are lazy like me then in the microwave. Melt in 1 min bursts, mixing in between until butter and choc are soft and then mix to melt down and combine without burning either- the hot butter will quickly melt the chocolate. Add the spices to the mixture.

In a separate bowl mix eggs and sugar with an electric beater on high for 5 mins until the mix becomes really fluffy and voluminous Pour 1/3 of egg mix into the choc mixture and fold until you have a solid lighter brown colour. Then pour this mixture into the the rest of the egg mixture and fold until just combined and you have a solid colour. Its important to fold and not mix as this is what gives the pudding height.

Pour into 4 ramekins or teacups and place on a baking tray.
Bake in an oven heated to 190 degrees for 20 mins. You should have a cracked crispy top but the side should still be gooey.