Choco­late pots

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1 large slab (200 g) dark choco­late, roughly bro­ken into pieces

200 g but­ter

6 eggs, sep­a­rated

5 ml (1 t) vanilla essence 150 g cas­tor sugar

30 ml (2 T) nuts, finely


30 ml (2 T) cake flour whipped cream to serve co­coa for dust­ing

(op­tional) ex­tra melted dark choco­late to serve (op­tional)

Grease 6-8 ramekins with but­ter.

1 Put the choco­late and but­ter in a glass bowl and mi­crowave, stir­ring ev­ery 30 sec­onds, un­til melted. 2 Whisk the egg yolks, vanilla essence and cas­tor sugar to­gether. Stir in the nuts, flour and melted choco­late.

3 Whisk the egg whites un­til peaks form and fold gen­tly into the choco­late mix­ture.

4 Di­vide among the pre­pared ramekins and place in a flat-bot­tom cast iron pot. Pour boil­ing wa­ter into the pot to half­way up the sides of the ramekins. Bake over low coals for 20-25 min­utes.

5 Serve the choco­late pots with whipped cream, dust with co­coa and fin­ish with a dol­lop of melted choco­late (if us­ing).


6-8 Prepa­ra­tion 10 min Bak­ing 20-25 min

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