These can be made at least a day ahead, cov­ered and left in the fridge. Serves six to eight, us­ing small oven­proof pots or ramekins

EDP Norfolk - - Food & Drink -

Pre-heat oven to 180C/fan 160C/gas mark four


200g dark 60–70pc co­coa choco­late 500ml sin­gle cream 45g caster sugar Pinch of salt 1 tea­spoon in­stant es­presso cof­fee 6 large egg yolks or 7 medium 1 tea­spoon vanilla ex­tract


Put choco­late in heat-proof bowl. Heat cream, sugar, salt and cof­fee in a pan un­til sugar has dis­solved, then pour on to choco­late stir­ring un­til dis­solved and creamy. Leave to cool.

Once cooled, whisk in egg yolks and vanilla un­til smooth. Pour choco­late mix into jug and fill ramekins or pots, stand in a roast­ing tin filled with warm wa­ter to half­way up the pots. Cover tightly with tin foil and bake for 30-35 min­utes.

Serve warm or at room tem­per­a­ture with a jug of dou­ble cream.

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