Despite what people say, this is not the downfall of Masterchef contestants. The problem there is that they don’t know their oven, the way its temperature fluctuates; and so they can’t judge whether the fondant, the dark chocolate centre, is oozing as it should. So the secret to these, know your oven, try them out before you use them for the important guests. I have given the general temperature, but in my oven they are in for 9 to 11 minutes. This really is a great desert, everyone loves them. The added beauty about these is that they can be made in advance, put in the fridge with just an extra minute or two cooking time if you are baking them cold and straight from the fridge. Add a spoon of vanilla ice cream and chocolate delight awaits.
- 50g unsalted butter, plus some extra to grease the ramekins
- 2 teaspoons of cocoa powder
- 50g dark chocolate (at least 70 percent cocoa solids)
- 1 large egg
- 1 large egg yoke
- 60gms of caster sugar
- 2 tablespoons of Tia Maria, or if avoiding the drink use espresso
- 50gms plain flour, sifted of lumps.
- Heat the oven to 160/325/GM 3
- Butter four ramekin dishes and dust the inside with cocoa powder.
- Melt the butter and chocolate in a small bowl over, but not touching, simmering water and keep stirring it to make it smooth.
- With an electric whisk beat the egg, egg yoke and sugar to make a pale thick paste. Gradually add the chocolate mixture. Now fold in the Tia Maria and then the flour.
- Divide the mix between the ramekins and bake in the oven for 12 minutes. The sides should be set but the centre soft and slightly molten. If you are baking from the fridge, then you will need to add a minute or two, but watch all the time.