200g dark, fine good quality chocolate
100g caster sugar
3 eggs
60g butter
2 tbsp chocolate hazelnut spread
Method:
Heat oven to 200˚C. Lightly butter 4 small ramekins. Break the chocolate into rough pieces and put it in a bowl over a pan of gently simmering water. Let it melt without stirring.s
Put the sugar into a food processor, separate the eggs and add the yolks to the sugar. Beat until thick and creamy. In another bowl whisk the egg whites until almost stiff.
Stir the butter into the chocolate and leave to melt, then gently stir in the chocolate hazelnut spread. Fold the chocolate mixture into the egg and sugar, then carefully fold in the beaten egg whites with a metal spoon. Don’t over mix, just ensure there are no floating bits of egg white about.
Scoop into the 4 ramekins and place on a baking sheet. Bake for 12-15mins, til risen. The tops should be cracked and the centres slightly wobbly.
(Sisters Magazine)
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