Warm Chocolate Nonsense (From Bournemouth Echo)

Warm Chocolate Nonsense

10:00am Tuesday 23rd February 2010 in

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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.