400g dark chocolate (at least 70 per cent cocoa solids)
3 tbsp dark rum
4 medium free-range eggs, plus 4 egg yolks
100g unrefined caster sugar
50g plain flour
8 white chocolate truffles or 8 small triangles of white Toblerone
Cream to serve (optional)
Preheat the oven to 180°C/fan160°C/gas 4. Grease 8 x 175ml pudding moulds and dust with icing sugar, tipping out any excess. Stand the moulds on a baking sheet.
Put the butter, dark chocolate and rum in a heatproof bowl and set over a pan of gently simmering water. Melt together (don’t allow the base of the bowl to touch the water), stirring occasionally, until smooth. Remove the bowl from the heat and set aside to cool completely.
Whisk the eggs and egg yolks with the caster sugar for about 5 minutes until really thick and fluffy, then carefully fold in the cooled chocolate mixture. Sift over the flour and fold in with a metal spoon.
Divide half the mixture evenly among the 8 moulds, then place a white chocolate truffle or Toblerone triangle in the centre of each one. Pour over the remaining chocolate mixture, then cook for 12 minutes. Remove the puds from the oven and allow to stand for a couple of minutes, then carefully turn out each pud onto a plate. (Run a knife blade around the edge of the moulds to loosen, if necessary.) Serve immediately with cream, if you like.