Self-Saucing Chocolate Pudding with Double Devon Cream

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5 whole eggs
5 large yolks
1/2 cup sugar
9 ounces bittersweet chocolate, chopped
8 ounces unsalted butter
1/2 cup flour
Double Devon cream or whipped cream

In a mixer, combine eggs, yolks, and sugar, and beat until pale, about 7 minutes. Melt the chocolate and butter over a double boiler until completely smooth. Remove from the heat, and slowly pour the melted butter and chocolate into the egg mixture, beating until smooth. Remove bowl from the mixer and fold in the flour. Refrigerate batter overnight and spoon into buttered ramekins. Cook in a preheated, 350-degree oven for 10 to 15 minutes. The center should be liquid and the outside cooked like a cake. Serve with a spoon of double Devon or whipped cream.

Serves 6

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