Toronto Sun - - LIFE -

7 oz. (200g) dark choco­late (70% co­coa solids)

¾ cup (175mL) favourite lager

4 eggs, sep­a­rated

4 oz. (110g) su­perfine sugar

2 oz. (58g) plain flour

2 Tbsp. (30mL) but­ter

1 oz. (30g) pis­ta­chios, very finely chopped

Pre­heat oven to 350F (180C). Melt choco­late in a bowl sus­pended over a saucepan of sim­mer­ing wa­ter.

While the choco­late is melt­ing, whisk to­gether egg yolks, lager and sugar in a bowl.

Then whisk in melted choco­late, and fold in flour. In a sep­a­rate bowl beat the egg whites un­til stiff and gen­tly fold into choco­late mix­ture.

Grease 6 ramekins with but­ter and sprin­kle finely chopped pis­ta­chio all around in­side of cup, hold­ing back a lit­tle for top of pud­dings.

Pour choco­late mix­ture into greased in­di­vid­ual moulds, sprin­kle re­main­ing finely chopped pis­ta­chios on top and bake in pre-heated oven for 9-10 min­utes.

Serves 6.

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