Corn Pancakes

Melt the chocolate and butter in a bowl set above another pan of simmering water (or use a double boiler).

Lightly whisk chocolate mix until smooth, then remove from heat and allow to cool, whilst still stirring.

Beat eggs and sugar in a bowl until the mixture is creamy.

Gradually mix in the melted chocolate along with any other variants (see below).

Pour mixture into mould (baking tray or 8 individual moulds).

Cover moulds with aluminium foil and place the moulds in a deeper baking tray.

Pour boiling water into the deep baking tray at a depth that is half that of the moulds.

Bake for approximately 30 minutes in a preheated oven at gas mark 2 (300°F or 150°C). Insert a skewer to check if ready: if skewer comes out clean, then it is ready.

Remove from oven and allow to cool at room temperature.

Cool for approximately 10 hours in a fridge.

Remove from mould, place on a plate and garnish.