melt the chocolate butter and cream |
You will need:
340g / 12oz dark chocolate - chopped
57g / 2oz butter - room temperature (plus more to coat the ramekins)
125ml / 1/2C cream
5 eggs
57g / 2oz sugar (plus more to coat the ramekins)
Method:
- set the oven to 166C / 330F
- take the room temperature butter and coat the 11 ramekins
- dust the buttered ramekins with sugar and put in the fridge to set up
- combine the chopped chocolate, 2oz of butter and cream and warm in the microwave - not too hot
- stir with a spatula to emulsify then set aside
- divide 4 of the eggs into yolks and whites
- whip the 4 whites to medium peak, then add 1oz of the sugar, whip a bit more and set aside
- put the 4 yolks, the 1 remaining egg and the other 1oz of sugar in the mixer and cream
- cream it some more - give 'em hell
mix the chocolate into the yolks |
- gently fold in the whites (you can use a whisk if you are gentle - it's the same motion as a spatula)
- divide the batter evenly between the ramekins
- bake 20 minutes until tops start to open - rotate partway through if your oven doesn't heat evenly
- serve immediately, or cool down and reheat later
fold in the whites |
fill the dishes and bake |
yum! |
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