Ingredients Jump to Instructions ↓

  1. 250g good quality couverture chocolate

  2. 250g unsalted butter

  3. 5 whole eggs

  4. 5 egg yolks

  5. 140g castor sugar

  6. 2 tablespoons plain flour

Instructions Jump to Ingredients ↑

  1. Heat oven to 180C. Grease and dust 8 dariole moulds twice.

  2. Melt butter and chocolate together in a bain marie.

  3. Whisk the whole eggs, egg yolks and sugar together until thick and pale. Add the chocolate and butter, and then the flour. Combine well. Divide the mixture between the 8 moulds and bake for approximately 8 minutes.

  4. Serve with vanilla bean ice-cream and seasonal fruit.


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