Serves 6: 3 eggs • 110 g caster sugar • 90 g dark cooking chocolate • 85 g semi-salted butter • 

30 g flour • 2-3 pinches of Espelette chilli pepper (depending on how spicy you’d like it…)

Preheat the oven to 200 °C (gas mark 6-7).

Break the chocolate into pieces in a saucepan. Add the butter cut into small chunks. Melt everything over a low heat, stirring well to ensure a smooth mixture. Remove from the heat.

In a large bowl, whisk the eggs with the sugar. Add the flour and Espelette pepper and mix. Stir in the melted chocolate and mix again.

Pour the mixture into muffin cases placed in ramekins, filling them 3/4 full.

Bake for 6 to 8 minutes until a crust forms on the puddings. Remove from the oven and allow to cool for 3 minutes before serving.