Lyndey Milan's warm chocolate chilli soft-centred puddings

METHOD

1. Preheat oven to 165ºC (145ºC fan-forced). Grease 4 x ½–¾ cup individual ramekins, dariole moulds or muffin tins with butter.
2. Melt butter and chocolate in microwave or double saucepan.
3. Whisk the eggs, vanilla, flour and sugar together. Add the melted chocolate and Vincotto. Mix well. (At this stage you can refrigerate the mixture for several days – ideal if cooking it for a dinner party. It will take a little longer to cook if baked from cold.) Pour into the prepared moulds and bake for 10–15 minutes only or until just firm.
4. For dusting, combine the chilli powder, ground cinnamon and cocoa powder in a bowl.
5. Serve puddings immediately they are cooked with a spoonful of crème fraîche and sprinkle over dusting.

Note: Vincotto is made by cooking the must of grapes which have withered on the vine for 30 days beyond ripening.

*For a more delicate version you could substitute the Excellence Chilli for the Excellence 70% Cocoa and omit the chilli powder from the dusting.