Rich Chocolate Pudding

Preheat oven to 170°C. Place 150g chocolate in a heatproof bowl with the butter over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Use a metal spoon to stir regularly until the chocolate melts and the mixture is smooth. Remove from heat and set aside.

Place eggs, yolks and caster sugar in a large bowl and beat with electric beater for 6-7 minutes or until thick and pale. Pour the chocolate mixture and flour into the egg mixture, a little at a time, and fold gently until mixture is combined. Pour into a 6-hole 1-cup capacity muffin pan. Bake for 10 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, melt remaining chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Remove from heat and stir in oil. Set aside. Keep warm.

Remove puddings from oven, stand in the tin for 2 minutes then transfer to serving plates. Drizzle with the chocolate sauce and serve.