Categories: April

Ingredients

• 50g butter
• 50g quality milk chocolate
• 25g quality dark chocolate, 60-70% cocoa solids
• 40g cocoa powder
• 100g caster sugar
• 2 tbsp clear honey
• 2 large eggs, separated
• 3 tbsp crème fraîche
• 1 tub vanilla ice cream, to serve

Directions

1. Preheat the oven to 150˚C/fan 130˚C/gas 2.

2. Melt the butter and both the chocolates in a small pan over a low heat. Stir in the cocoa, 50g of the sugar, the honey, the egg yolks and crème fraîche to make a paste.

3. In a clean bowl, whisk the egg whites until stiff, then whisk in the remaining sugar. Stir a tablespoon of the meringue into the chocolate paste and mix well to loosen it, then fold in the remaining meringue. Divide among six 150ml ramekins or small ovenproof bowls. Put on a tray and bake for 10 minutes until a thin crust forms on top.

4. Stir plenty of ground black pepper into the vanilla ice cream and put 1 scoop on each chocolate soup, then serve.

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