Dinner means nothing without the anticipation of dessert. It breathes life into dull dinner conversation, and this one makes 'leaving enough room for dessert' the best decision you have ever made in your entire life (bar having kids and stuff obvs).
This is the perfect dessert option to suit
this epic sweet n' salty fettuccine recipe:
Ingredients
160g dark chocolate
4 tablespoons of water
40g caster sugar
3 large eggs
Equipment: 4 ramekins
Serve with whipped cream or vanilla ice-ceam
Directions
1. Preheat the oven to 160°C.
2. Place the chocolate and water in a heatproof bowl. Melt in the microwave on 600W for 1 minute and in short bursts after that. Stir each time you remove the bowl from the microwave.
3. Place the eggs and sugar in a bowl and beat with an electric whisk or in a stand mixer (which will give more volume). Whisk the eggs until tripled in volume. Fold a little of the egg mixture into the chocolate. Pour the chocolate mixture back into the whipped eggs and sugar and fold the two together. Pour the mixture into the ramekins and fill almost to the top. The chocolate pots may be made up to this point in advance and refrigerated, covered, for up to 2 days.
4. Place the chocolate pots in an ovenproof dish and pour boiling water to come half way up the ramekins. Place in a preheated oven and cook for about 14 or 15 minutes if they have been cooked from room temperature, 20 minutes if previously refrigerated. The pots should be soft and mousse-like. Serve while still warm topped with some whipped cream or ice cream.
Thanks to Lynda Booth for this yum recipe – the Dublin Cookery School was just named ‘Best Cookery School in Ireland’ and runs evening and one day classes and professional three month certificate courses.
