Prep: 20min
Cook: 20min
Serves 4
Half souffl?, half pudding, these little treats have a molten, creamy chocolate centre. Serve with cold cream or ice-cream.
Butter and sugar for coating
150g dark bittersweet chocolate
Half tsp vanilla essence
1tbsp whisky or brandy
85g caster sugar
4 large eggs, separated
1tbsp plain flour, sifted
METHOD
Heat oven to 190C/Gas 5. Butter four 150ml souffl? dishes or ramekins, dust with sugar, and place on a baking tray.
Chop the chocolate and place in a heatproof bowl set over a pot of barely simmering water.
Remove from the heat when melted, stir well, and allow to cool slightly.
Beat in the vanilla essence, whisky and caster sugar until smooth. Beat in the egg yolks, one by one, and then the flour.
Whisk or beat the egg whites until they form firm peaks, then gently fold through the chocolate mixture. Pour to the top of the moulds and bake for 10 to 12 minutes until puffed and well risen.