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