Friday - - Recipe Cards -

2 tbsp co­coa pow­der 1/2 tsp cof­fee gran­ules 1/2 cup boil­ing wa­ter 1 Mix ic­ing sugar, ground pecan nuts, cake­flour and a pinch of salt. 2 Whisk the egg whites un­til stiff and fold in the nut mix­ture. Pre­heat oven to 180°C. 3 Heat but­ter and dark choco­late un­til melted and fold into the egg white mix­ture. 4 Spoon into 4-6 ramekins or muf­fin tin hol­lows, fill­ing them three-quar­ters of the way. Bake for 18-20 min­utes. 5 Mix brown sugar, co­coa pow­der and cof­fee gran­ules with boil­ing wa­ter. Pour over the cooked pud­dings and set aside un­til ab­sorbed. 6 Turn out and serve with ice cream.

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