Chocolate and Caramel Pudding

Serves 4

160 g chocolate, chopped
20 g butter, for greasing
100 g (½ cup) Huletts Caramel Sugar
4 extra large eggs, separated
fresh cream or ice cream 
cocoa for dusting 
  1. Preheat the oven to 200°C.
  2. Melt the chocolate over a double boiler, stir until smooth.
  3. Beat the sugar and the egg yolks together until light and creamy.
  4. Whisk the egg whites until stiff peaks form.
  5. Fold the chocolate into the egg yolk mixture, mix until well combined.
  6. Fold the egg whites into the chocolate mixture, be careful to not over mix.
  7. Grease 4 ramekins with butter and spoon the mixture equally between the ramekins.
  8. Bake for 15-20 minutes until puffed up and spongy.
  9. Serve immediately with cream or ice cream, dust with cocoa.