Celebrate National Chocolate Week (October 13 to 19) with Hotel Chocolat’s glorious creation - sponge on the outside, liquid on the inside.
Serves: 4
Difficulty: Medium
Cooking Time: 30 minutes
Ingredients: 150g butter, 130g Dark St Lucian Chocolate, 4 eggs, 2 egg yolks, 160g caster sugar, 65g plain flour.
RECIPE
Whip the eggs and the sugar in a mixing bowl until it triples in volume.
Melt the butter and the chocolate in a Bain Marie or microwave, stirring all the time.
Using a plastic spatula, mix the butter and the chocolate together.
Now mix together the eggs/sugar and the chocolate/butter.
Sieve the flour and add it to the mix.
Spray a non-stick dariol/aluminium mould with vegetable oil and cover the bottom of the mould
with greaseproof paper.
Pour the mixture into the non-stick mould before it sets.
Refrigerate for 12 hours or overnight. To cook preheat the oven to gas mark 5, 190c and then bake for 7 to 9 minutes.
Please ensure there is a distance of 5cm between the moulds.
Find more recipes at hotelchoclat.com/uk/recipes
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