You will need * * * * * * * 500g best quality chocolate. At least 65% cocoa solids.

425g butter, plus a little more for melting 9 eggs 12 yolks 150g caster sugar 100g plain flour 50g cocoa powder, plus more for dusting

You will need 14 small metal pudding basins, darioles, or ramekins. These should be chilled in the freezer, brushed inside with melted butter, and dusted with c ocoa powder. Melt the butter and chocolate together. By far the easiest way of doing this is in the microwave. Otherwise in a pan over a gentle heat. Whisk the eggs, yolks a nd sugar until fluffy. Whisk in the melted choc mix, flour and cocoa and pour in to your basins. When you've added the other ingredients, the mixture should be a rich chestnut b rown. If you take it too far, just keep gently stirring the mixture with a whisk or spoon and the fat should break it down. Chill until set. When you're ready to serve them, preheat your oven to about 200 and bake your little puds for 7 minutes. I say seven, but this was specific to o ur oven. You want it to rise in its tin. If perfect it should be light and crisp y on the outside, spongy inside that, then foamy and finally a delicious warm me lted chocolate goo in the very centre. When you reckon they're cooked, take them from the oven, run a small knife aroun d the rim to loosen them and turn them out onto plates. Serve with softly whippe d cream. When you cut through them with your spoon, the liquid centre should flo w out like a sauce. _______________________________________________________ 30 minute chocolate tarts 2 egg whites 1/2 cup sugar 2 cups desiccated coconut 1 1/4 cups cream 300 g quality dark chocolate, chopped Preheat oven to 180C. Liberally butter 8 deep muffin tins. Place the egg whites, sugar and coconut in a bowl and mix to combine them. The m ixture will still look crumby, but should stick together when pressed. With wett ed hands, press the coconut mixture into the muffn tins, covering the base and s ides to make a shell. Bake for 10 minutes or until the shells are starting to tu rn a light brown colour. Cool the shells for 1 minute, then gently remove them f rom the tin and place on a wire rack. As soon as the bases come out, start making the filling. Place the cream in a sa ucepan over medium heat and stir until almost boiling. Remove from heat. Add the chopped chocolate and stir until the chocolate has melted and the filling is sm ooth. Pour the hot chocolate filling into the coconut tart shells and place in the fre ezer for 10 minutes. You can serve the tarts at this stage, but the filling will

still be a bit fluid. If you prefer a firm filling, put the tarts in the fridge for an additional hour. Serve with berries as a dessert.