40z unsweetened or 85% cocoa bitter chocolate
1 stick unsalted butter (in small pieces)
2 egg yolks
4 tbsp superfine sugar
1/2 tsp ground cinnamon
2 tsp all purpose flour
4 small pieces white chocolate
2 tsp confectioner's sugar
1 tsp cocoa powder
light cream, to serve
1) Grease and lightly flour 2/3 cup custard cups or ramekins. Break the chocolate into pieces and place them in a bowl with the chunks of butter. Set the bowl over a pan of simmering water and allow to melt, then remove from the water and set aside.
2) Meanwhile, whisk the eggs, egg yolks and sugar together until thick and creamy. Whisk in the warm melted chocolate, and stir in the cinnamon and flour to make a thick batter.
3) Divide the mixture among the cups. Push a piece of white chocolate into the center of each pudding. Place the cups on a baking sheet and cook in the oven for 6-8 minutes at 450F, until the sides are set but the middle is still *wobbly--insert a toothpick carefully into the center to check that the white chocolate has melted.
4) Immediately invert the puddings onto warmed serving plates and let stand, still in the cups, for 30 seconds before removing. Serve immediately dusted with confectioner's sugar and then cocoa, accompanied with light cream.
(If you want to make the puddings ahead of time, cover them and refrigerate for up to 24 hrs. When you are read to cook the puddings, let them warm to room temperature.)
* A note about the "wobbly" center. I found that it was nearly impossible to tell if the center was wobbly or not. When something as small as a custard cup is as hot as 450 degrees, it's hard to get a good hold on it to give it a jiggle. When I do this again, what I'll do is check that the outside is done--and as soon as that seems true, I'll take them out and hope that the inside is still "molten".