125g Butter
125g best quality chocolate
2 eggs plus two extra yolks
4 tablespoons caster sugar
2 teaspoons SR flour
Prepare four ramekins. butter and lightly flour the ramekins. Tap out extra flour then butter and flour again. Heat oven to exactly 230 degrees.
Warm chocolate until almost melted. Beat together the eggs, yolk and sugar until light and thick. Beat the still warm chocolate and pour into the eggs then quickly beat in the flour.
Pour the mixture evenly into the molds and place in the oven. Bake for 6-7 minutes. The centre will be soft but the sides set.
Invert each pudding onto a plate immediately and serve.
Serve with a Raspberry coulis and cream or a creme anglaise.
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