Categories: January

Ingredients

• 200g plain chocolate, broken up
• 125g unsalted butter, cubed, plus extra for greasing
• 4 medium eggs
• 220g golden caster sugar
• 1 tbsp Frangelico or amaretto
• 75g plain flour
• 50g good-quality cocoa powder
• 1/2 tsp baking powder
• 100g good-quality white chocolate
• 142ml single cream

Directions

1. Place 80g plain chocolate in a heatproof bowl over a pan of just-simmering water. Melt, stir until smooth, then set aside to cool slightly. Line a baking sheet with baking paper. Using a palette knife, spread a thin layer of chocolate onto the paper. Chill for 10 minutes. Using a leaf cutter, cut out 6 leaves. Put onto baking paper and chill.

2. Meanwhile, preheat the oven to 190˚C/fan 170˚C/gas 5. Grease 6 × 200ml muffin tin holes or ramekins. Put the remaining 120g plain chocolate and butter in a bowl over a pan of simmering water, and melt as before. Cool slightly.

3. Beat the eggs until foamy. Add the sugar and beat for 5 minutes, until thickened. Beat in the plain chocolate mixture, then the liqueur. Sift over the flour, cocoa and baking powder and fold in. Pour into the muffin tin holes or ramekins and bake for 25 minutes. Cool slightly. Turn out onto plates.

4. Make the sauce. Place the white chocolate and cream in a heatproof bowl and melt as before. Drizzle over the puddings and decorate each with a chocolate leaf to serve.

Email to a friend | Print this recipe | Back