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Grease the ramekins if you intend to turn the puddings out. (I have used a cake spray, although if you serve the puddings in their dishes this isn’t necessary)
3
Melt the chocolate and butter together in a double boiler or a bowl over simmering water. Once just melted, turn off the heat
4
Meanwhile, in a medium size mixing bowl, beat the eggs and sugar together until smooth. Pour over the melted chocolate and butter. Add the rose extract. Sieve over the flour and stir until smooth
5
Spoon the chocolate batter into the ramekins. Pop a piece of cut Turkish delight onto each one and submerge below the batter
6
Bake for 7-8 minutes, the surface should be cooked but the cakes still wobbly. Serve whilst still warm for the best molten effect
Sarah Trivuncic is the author of Bake Me I’m Yours… Sweet Bitesize Bakes and has been blogging about food, family and adventures at MaisonCupcake.com since 2009.