- 200g dark chocolate (at least 70% cocoa), roughly chopped
- 150g unsalted butter, plus extra for the ramekins
- 90g golden caster sugar
- 3 large eggs
- 90ml Guinness or a similar stout
- Clotted cream or thick double cream, to serve (optional)
- Butter four 9 x 5cm ramekins and set aside.
- In a heatproof bowl, add the butter, chocolate, and a generous pinch of salt.
- Set over a small pan of simmering water and stir until melted, then remove from the heat and set aside to cool a little.
- Place the sugar and eggs in a large mixing bowl, and beat with an electric whisk until pale. They should almost double in volume.
- Gently fold in the melted chocolate and the Guinness.
- Spoon the mixture into the ramekins, then chill in the fridge for 1 hr.
- Heat oven to 200C/180C fan/gas 6 and put a baking tray on the top shelf to heat up.
- Place the ramekins on the hot baking tray and bake for 18 minutes.
- Remove from the oven and leave to stand for a minute.
- Serve with a spoonful of cream – you could whisk in a little Irish Whiskey, if you like, as well as a sprig of fresh mint. Strawberries / fresh fruit optional.