Ingredients:

• 150g – dark chocolate
• 150g – Butter
• 1 tsp – pure vanilla extract
• 150ml – warm water
• 110g – castor Sugar
• 4 eggs, preferably free range
• 25g – Rice flour, sifted
• 1 tsp – gluten-free baking powder
• icing Sugar for dusting
• 1.2 litre (2 pint) pie dish or 8 individual ramekins, well greased with Butter

Method:

1. Preheat the oven to 200 degree C.
2. Cut the chocolate into small pieces and melt with butter in a heat-proof bowl over a pan of simmering water.
3. As soon as the chocolate has melted, remove from heat and add the vanilla extract.
4. Then stir in the warm water and sugar. Continue to mix until smooth.
5. Lightly beat the egg yolks and whisk them into the chocolate mixture.
6. Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps.
7. Whisk the egg whites in a large bowl until stiff peaks form.
8. Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins.
9. Put the pie dish into a bain-marie of hot water and bake for 10 minutes (for the single dish).
10. Then reduce the temperature to 160 degree C for another 20 to 30 minutes.
11. If you are making individual dishes, they will be cooked in about 15 minutes at 200 degree C.
12. The pudding should be firm on top, but still soft and fudgy underneath.
13. Dust with icing sugar and serve hot, warm, or cold with softly whipped cream and raspberries.