SERVES 4 PERSONS
120g Dark Cooking Chocolate
2 Whole Eggs
1 Egg Yolk
75g Butter (Melted)
4g Cocoa powder
1 Teaspoon Vanilla essence
2g White Flour
3g Baking Powder
- Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.
- Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. Allow it to cool slightly.
- Using electric beaters whisk together the whole eggs, yolks, sugar until pale and mousse-like (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon the mixture into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr.
- Put on a hot baking tray and cook for 9-10 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates. Serve with a scoop of vanilla ice cream.
This was one of 3 Recipes You Should Try From Acacia Premier’s Chef Robert