| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- Butter Melted for greasing
- 40 grams Dark Chocolate finely grated
- 160 grams Dark Chocolate extra
- 1/4 cup Amaretto or Frangelico Liqueur
- 2 teaspoons Vanilla Extract
- 1 tablespoon Plain Flour
- 1/2 cup Almond Meal
- 4 Eggs
- 1/2 cup Caster Sugar
Chocolate Sauce
- 100 grams Dark Chocolate chopped
- 125 ml Cream thickened
- 2 tablespoons Golden Syrup
- 2 teaspoons Vanilla Extract
- Chocolate Chip Ice Cream to Serve
Ingredients
Chocolate Sauce
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Instructions
- Preheat oven to 200ºC. Brush 4-6 individual ramekins, soufflé dishes or heatproof teacups with melted butter. Refrigerate for 10 minutes, then brush with butter again. Sprinkle each prepared dish with finely grated dark chocolate and refrigerate until needed.
- Break or chop extra dark chocolate and put in a heatproof bowl. Add liqueur of your choice and vanilla extract. Sit bowl over a pan of simmering water and stir with a metal spoon until chocolate is melted and mixture is smooth. Stand for 5 minutes to cool chocolate slightly.
- Add flour and almond meal to chocolate and stir to combine. Separate eggs. Put egg yolks in a small bowl, whisk with a fork, then add to chocolate mixture and stir to combine. Put egg whites in a large clean mixing bowl and whisk with electric beaters until soft peaks form. Gradually add sugar, beating well after each addition, until mixture is thick and glossy.
- Add ¹⁄³ egg white mixture to chocolate mixture and fold in with a large metal spoon. Add remaining egg white mixture to chocolate mixture and fold in until just combined. Spoon mixture evenly between each prepared dish or cup. Sit dishes on an oven tray and bake for 15-20 minutes or until well risen and crusty on top. Serve with ice-cream and chocolate sauce.
- To make chocolate sauce, put chocolate, cream and syrup in a medium, heavy-based pan and stir over a low heat until melted and smooth. Stir in vanilla, then pour into a jug and serve hot or warm.
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