Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan) with a tray inside. Brush 4 ramekins with butter, coat with caster sugar and tip out the extra.
- 2
Melt the chocolate and 25 g butter in a bowl over simmering water. Cool for 3 minutes, then stir in the yolks and cream.
3 min - 3
Whisk the egg whites to soft peaks. Add 50 g sugar a spoonful at a time and whisk to stiff glossy peaks.
- 4
Fold a third of the whites into the chocolate to loosen, then gently fold in the rest.
- 5
Fill the ramekins to the top and run a thumb round the inside edge. Set on the hot tray.
- 6
Bake for 12 minutes until risen with a slight wobble. Dust with icing sugar and serve straight away.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.