• 100 g (3½ oz) milk chocolate, broken up
  • 50 g (2 oz) unsalted butter
  • 40 g (1½ oz) cocoa powder
  • 75 g (3 oz) golden caster sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 4 tablespoons single cream
  • icing sugar, for dusting

Melt the chocolate and butter in a large mixing bowl placed over a pan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat, add the cocoa powder, 50 g (2 oz) of the sugar, the egg yolks, vanilla extract and cream and beat the mixture to a smooth paste.

Whisk the egg whites in a clean bowl until peaking and gradually whisk in the remaining sugar. Use a large metal spoon to fold a quarter of the meringue into the chocolate mixture to lighten it, then fold in the remainder.

Spoon the mixture into 4 small ramekin dishes or similar-sized ovenproof dishes. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 8–10 minutes or until a very thin crust has formed over the surface. Dust with icing sugar and serve immediately.

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