Pic- Antoine de Ras

Chocolate and cinnamon are a great combination and you get the best of both worlds in this tasty dessert. Serves 6


150g butter, melted, cooled

250ml castor sugar

3 eggs

250ml self-raising flour

5ml cinnamon

45ml good quality cocoa

125ml milk

5ml vanilla extract

100g dark chocolate, chopped

60ml brown sugar

60ml castor sugar

60ml good quality cocoa

60ml brandy mixed with 250ml boiling water


180g dark chocolate

125 ml cream


Preheat oven to 180°C. Grease six ramekins with non-stick cooking spray.

In a food processor, combine the melted butter, sugar, eggs, flour, cinnamon, cocoa, milk and vanilla. Blend until just smooth.

Place a tablespoon of dark chocolate in the bottom of each ramekin.

Pour the batter over the chocolate to three-quarters full.

Combine the brown sugar, castor sugar and cocoa and sprinkle generously over the top of the puddings. Pour the brandy water over the sugar mixture to fill the ramekin.

Place onto an oven tray and bake for 15-20 minutes until puffed and cooked through.

Serve with chocolate sauce.

SAUCE: Combine the chocolate and cream ina heatproof bowl and microwave on high for one minute. Stir until smooth and melted.