Charlie's Chocolate Pudding Cake by Chef Franois Payard

Place a rack in the center of the oven and preheat the oven to 400 degrees F.

Spray the sides and bottom of a 9-inch round cake pan with vegetable cooking spray. Dust it with flour, shaking off the excess and set aside.

Bring the butter to a boil in a medium sauce pan over medium-high heat. Remove from the heat and add the chocolate to the pan. Whisk until the chocolate is melted and the mixture is smooth.

In a large bowl, whisk the flour, sugar and eggs together until just combined. Stir in the chocolate mixture, then the cream. Pour the batter into a prepared pan.

Bake for 18 minutes, then put a piece of aluminium foil and a baking sheet over the top of the cake, to keep it from rising too much and keep it moist. Lower the oven temperature to 360 degrees F and bake for another 20 minutes. The cake will be just set around the edges and very loose in the middle, like a pudding.

Remove from the oven and let the cake cool to room temperature while still in the pan. Place in the freezer for at least 45 minutes or refrigerate overnight.<