Glitzy Chocolate Puddings

• 4 oz bittersweet chocolate
• 1/2 cup soft butter
• 4 eggs
• 1 cup sugar
• 1/3 cup flour
• 1/4 teaspoon baking soda
• pinch of salt
• 5 oz bittersweet chocolate
• 3 tablespoons butter
• 2 2.1-oz Butterfinger bars, broken shards

1. Preheat the oven to 350F.
2. Break up the chocolate and melt it with the butter in a bowl in the microwave or over a double boiler.
3. Once its melted, sit the bowl on a cold surface so that the chocolate cools.
4. Preferably in a freestanding mixer, beat the eggs and sugar until thick and pale and moussey, then gently fold in the flour, baking soda, and pinch of salt.
5. Fold in the slightly cooled chocolate and butter mixture and then divide among 8 ramekins or custard cups.
6. Put in the oven to bake for 25 minutes.
7. Meanwhile, get on with the glaze by melting the chocolate and butter in a microwave (or double boiler), then whisk to form a smooth glossy mixture and spoon this over the cooked puddings.
8. Decorate with Butterfinger rubble: I just put the bars in a freezer bag, set to with a rolling pin, and strew over the top.

bittersweet chocolate, butter, eggs, sugar, flour, baking soda, salt, bittersweet chocolate, butter, butterfinger

Taken from www.cookstr.com/recipes/glitzy-chocolate-puddings (may not work)