Rich and gooey, this self-saucing pudding is not for the faint-hearted. Balance out the intense chocolate flavours with a silky dollop of vanilla ice cream.
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We used a 1.5-litre (6-cup) capacity round ovenproof dish, 17cm across and 8cm deep. If a wider, shallower dish is used, the cooking time should be reduced by five to 10 minutes.