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Ingredients:
(Makes
8)
150 g (5 oz) white chocolate
150 g (5 oz) butter
3 large eggs
100 g (4 oz) caster sugar
150 g (5 oz) self-raising flour
6 Thorntons cherry truffle chocolates,
frozen overnight
Preheat oven to 180C, 350F or gas mark 4.
Grease eight small pudding moulds or ramekins. Very gently melt the chocolate and butter together.
Beat eggs and sugar in a large bowl for five minutes until light and foamy. Beat in the chocolate mixture and fold flour through this.
Spoon some of the mixture into each mould, to come one third of the way up the sides, then place a frozen chocolate into the centre of each mould and cover with remaining mixture. Place moulds on a baking tray and bake for 12 to 15 minutes.
Turn out and serve immediately, with either creme fraiche, cherry compote or chocolate sauce — which can be simply made by gently heating 100 g (4 oz) chocolate with 100 ml (4 fl oz) double cream.
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