- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: medium
- 75 g butter, cut into pieces, plus extra for greasing
- 115 g dark chocolate, (70% cocoa solids), broken into pieces
- 2-3 tbsp water
- 25 g caster sugar
- 2 eggs, lightly beaten
- 45 g plain flour, sifted
Tips and Suggestions
When the quantity of boiled sugar is too small to test with a sugar thermometer, as in this recipe, use a teaspoon to remove a little boiling syrup from the pan. Immediately dip in a bowl of iced water. Knead the syrup between your finger and thumb to test the consistency. For this recipe it should form a fine thread when you separate your finger and thumb.
1. Preheat the oven to 200°C/gas 6. Lightly butter four timbale moulds or ramekins.
2. Put the butter and chocolate in a heavy-based saucepan. Stir over medium-low heat until melted.
3. Meanwhile, boil the sugar with 2 tablespoons of water, adding a little more if necessary, until it reaches about 110°C - the fine thread stage.
4. Beat the sugar solution into the eggs. Gradually whisk in the sifted flour, then stir in the melted butter and chocolate.
5. Pour the mixture into the buttered moulds. Place in the oven and bake for 4 minutes.
6. Run the tip of a small pointed knife round the edge of the moulds. Invert and turn out onto serving plates.
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