1. Have a large casserole dish or roasting pan ready that can fit a 23cm pie dish* inside. You should be able to fill the casserole dish/roasting pan halfway with water and fit the pie dish with some room around it inside. The pudding cake has to bake in a water bath.

2. Preheat the oven to 180°C (350°F). Place the casserole dish/roasting pan in the middle of the oven and fill it halfway with water. Grease the pie dish and set it aside.

3. Separate the eggs – whisk the egg whites until soft peaks form and set them aside. Add the egg yolks to a large bowl and mix them with the lemon juice, lemon zest, and melted butter. Combine sugar, flour, and salt and add it in two batches to the bowl, alternating with the milk and mix until well combined. Next, carefully fold in the egg whites, then add the chopped chocolate. Pour the mixture into the prepared pie dish.

4. Place the pie dish in the casserole dish/roasting pan with the water and bake the pudding cake for about 45 minutes. The cake should have set with a nice golden brown color on top. Take out of the oven and let cool down. Serve the pudding cake (in bowls) with some whipped cream and lemon curd (optional) and enjoy.