|Prep time||15 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Grease and line 2 small ramekins and preheat the oven to 180°C, gas mark 4.
Place the chocolate and butter in a large glass or metal bowl over a pot of gently simmering water and stir until melted and smooth. Set aside to cool slightly.
In the bowl of a stand mixer, whip the separated egg yolks and sugar until very light, pale and thick.
Whisk the egg whites in a separate bowl until soft peak stage.
Fold the egg yolk mixture into the melted chocolate and then gently fold in the egg whites and sifted flour in 3 batches until completely combined.
Pour the mixture into the prepared ramekins and bake in the preheated oven for 10-12 minutes until just set but still gooey (trust the timings and resist the urge to keep baking).
Remove from the oven and allow to cool slightly before serving with a scoop of raspberry sorbet.