| Cook Time | 12 minutes |
| Servings | serves |
Ingredients
- 2 tablespoons Butter melted
- 7 tablespoons Caster Sugar
- 4 tablespoons Custard Powder
- 4 tablespoons Dutch Cocoa Powder
- 1 cup Milk
- 12 Eggs separated
- 1/2 cup Caster Sugar Extra
- Icing Sugar for dusting
Ingredients
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Instructions
- Preheat the oven to 190 degrees C. Brush the insides of four 1 cup ramekins with the butter and evenly coat with 4 tablespoons of the sugar. Place in the fridge until needed.
- Put the custard powder, cocoa, remaining 3 tablespoons of sugar and the milk in a small saucepan over a medium heat. Bring to a simmer, stirring occasionally, and cook for 30 seconds until the mixture thickens. Remove from the heat and allow to cool slightly. Beat in the egg yolks with a wooden spoon and set aside.
- Pour the egg whites into the spotlessly clean bowl of an electric mixer and add 1/4 cup of the extra sugar. Whisk on high speed until soft peaks form. Add remaining extra sugar and whisk for 10 seconds only.
- Using a plastic spatula, fold a quarter of the egg white mixture into the custard mixture, then fold this combined mixture very gently back into remaining egg white mixture. Fill prepared ramekins and smooth the tops.
- Bale in the oven for 11-12 minutes with the fan set to low. Serve immediately, dusted with icing sugar.
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