- 120g unsalted butter
- 125g best quality dark chocolate, finely chopped
- 3 large eggs
- ½ cup caster sugar
- 2 tablespoons plain flour
- Butter and flour for preparing ramekins
Preheat the oven to 200°C.
Grease six 150ml ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of the excess.
Put the butter in a saucepan and melt gently. Once butter has melted remove from the heat, add the chopped chocolate and cover with a tea-towel. The chocolate will melt when it is ready.
In a bowl, whisk together the eggs and sugar until light and fluffy.
Gradually whisk the melted chocolate and butter until smooth.
Fold the chocolate mixture and flour into the egg/sugar mix until just blended.
Pour the mixture into the ramekins and put them on a baking sheet in the oven for 15-20 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately with cream or ice-cream.
Suggested wines to complement this recipe
- Jules Taylor Sauvignon Blanc Late Harvest 2009
- Jules Taylor 2009