dessert · Cooking course

1 portion?

Ingredients

Batter

• Butter — 200 g
• Dark chocolate — 200 g
• Cane sugar — 200 g
• All-purpose flour — 85 g, sifted
• Egg — 1 pc
• Egg yolk — 4 pcs

For the ramekins

• Butter — 50 g
• Cocoa powder — 50 g

Serving

• Caramel sauce
• Cream ice cream — to taste

Ramekin — a small baking mould.

Instructions

1. Melt the small portion (50 g) of butter in a small pot; brush the ramekins with it. The butter shouldn’t split — only liquefy. Chill the brushed ramekins.
2. Finely chop the chocolate; melt over a water bath together with the cubed butter (200 g).
3. In a large bowl combine 4 yolks, 1 whole egg, and the cane sugar. Whisk hard until almost uniform.
4. Once the chocolate–butter has melted, take off the bath and let cool 5–7 minutes. Whisk into the egg-sugar mix.
5. Add flour and stir.
6. Take the ramekins out, dust the insides with cocoa powder. Tap and tilt to coat. Fill with the batter — above the middle but not to the rim. Chill in the fridge. You can even freeze them.
7. Bake at 220 °C for 10–12 min; from the freezer 15–17 min.

Serving

1. Invert the ramekin onto the plate and tap the fondant out.
2. Drizzle caramel sauce around in fine streams.
3. With a warm spoon, scoop a quenelle of ice cream and place on top.