Pre-heat the oven to
180ºC /Gas 4. Brush 8 metal small pudding moulds sparingly with melted
butter and dust with cocoa powder. Shake out the excess and set aside.
Melt the chocolate and
unsalted butter gently in a saucepan. Remove from the heat and stir in
the sugar and vanilla extract. Leave to cool slightly.
Whisk the beaten eggs
into the mixture a little at a time. Then fold in the sifted flour with
the salt and mix gently until the mixture is smooth.
Divide the mixture
between the moulds, filling each one at least two thirds full. Place the
moulds on a tray and transfer to the middle shelf of the pre-heated
oven. Cook for 12 minutes exactly and then remove from the oven.
To serve, run a knife
round the edge of the moulds and tip out on to serving plates. Garnish
with a scoop of vanilla ice cream and whole strawberries.
