These are a dinner party favourite. The trick is to get them cooked on the outside but soft and molten on the inside.
Ingredients
- 150g Margarine (ensure it is free of allergens)
- 25g Cocoa Powder, sieved
- 200g Dark Chocolate (at least 70% cocoa solids), broken roughly into small squares
- 2 Eggs + 2 Egg Yolks
- 125g Golden Caster Sugar
- 25g Gluten Free Flour, sieved
- 3 Strawberries, sliced, for serving
Utensils
- 6 x 175ml Ramekins or moulds, "buttered" with margarine
- Small Saucepan, with a few centimetres of water in it
- Heatproof Bowl
- Large Bowl
- Electric Whisk
- Sieve
- Spoon
Method
- Heat the oven to 180°C / Gas mark 4
- Dust the interior of the ramekins/moulds with 10g of the cocoa.
- Heat 2cm of water in the saucepan, over a high heat. Place the heatproof bowl over the saucepan, so the base doesn't touch the water but the heat from the steam warms the bowl. Put the margarine and chocolate in the bowl and stir it occasionally until smooth. Remove the bowl from the heat and set aside to cool slightly.
- Place the eggs, egg yolks and caster sugar in the large bowl and, using the electric whisk, beat it on a high speed, for five minutes, until thick, pale and foamy. Whisk the cooled chocolate mixture into the egg and sugar blend, until combined. Fold in the cocoa and gluten free flour.
- Divide the mixture between the ramekins, place in the oven and bake for 14-16 minutes, or until the outsides are set but the insides are soft.
- If using ramekins, serve as they are. If using moulds, ease a knife around the edges and turn onto a warm plate. Either way, place a strawberry on the top to serve.
