Another revisted dollop of chocolate based delight - and this time it's the amazingly named Warm Chocolate Nonsense, courtesy of Anthony Worrall Thompson...
Warm Chocolate Nonsense
250g/9oz dark chocolate, (55-70%) broken into small pieces
55g/2oz unsalted butter
4 large eggs, separated
3 tbsp caster sugar
icing sugar for decoration
90ml/3fl oz whipping cream
crème fraîche for serving
nibbed or crushed almonds for serving
Preheat the oven to 130C/275F/Gas 1. In a heatproof bowl set over barely simmering water (but not touching) melt the chocolate and butter. Stir to mix well and remove from the heat. Leave to cool a little then gently fold in the egg yolks, one by one.
In a very clean glass bowl whisk the egg whites with an electric hand whisk to soft peaks, then add the caster sugar and whip until stiff and glossy. In another bowl whip the cream to ribbon stage (thick but not standing to attention).
Fold the cream into the chocolate, then fold tablespoonful of egg whites into it as well to loosen the mixture. Fold in the remainder of the egg whites. Pour the chocolate mixture into 4 ovenproof gratin dishes, shallow rather than deep. Bake for 8 minutes, until the mixture is warm and has developed a crust: you’re not waiting for it to set. Sprinkle with almonds and icing sugar and serve immediately with a dollop of crème fraîche.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here