Easter Sunday is within site and this one is especially for anyone who has been off chocolate...Serve with ice cream, crème fraîche, strawberries or just a spoon!


  • 50g butter, plus extra to grease
  • 2 tsp cocoa powder, to dust
  • 50g dark chocolate (70%), in pieces
  • 1 egg
  • 1 egg yolk
  • 60g caster sugar
  • 2 tblsp Tia Maria liqueur
  • 50g plain flour, sifted
  • Icing sugar, to dust
  • Crème fraîche or vanilla ice cream, to serve
  • 4 ramekins


  1. Preheat oven to 160°C.
  2. Butter the ramekins and dust with cocoa, shake off any excess.
  3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water. Take off the heat and stir until smooth; let cool for 10 minutes.
  4. Whisk the egg, yolk and sugar until pale and thick, then incorporate the chocolate mixture.
  5. Fold in Tia Maria and the flour.
  6. Bake for 12-15 minutes.

To Serve:

  1. Serve from the ramekin or turn out onto a plate.
  2. Serve with ice cream or crème fraîche.