Ingredients:
30 g melted butter
8 teaspoons sugar
170g plain chocolate, coarsely chopped
85g unsalted butter
1/4 cup unsweetened Dutch cocoa
1/4 cup Sovrano chococello
2 tablespoons extra
1/4 cup raspberry jam
4egg whites
1/8 teaspoon cream of tartar
2 tablespoons caster sugar
1/2 cup whipped cream
Fresh raspberries to serve.
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Method:
Brush ramekins or similar sized dishes, with melted butter. Spoon 1 tsp sugar into each and roll to coat . Shake off excess sugar.
In the top of a double boiler, or in microwave on medium, heat chocolate and butter. Stir until melted and smooth.
Remove from heat and sift in cocoa. Stir in Chococello and raspberry jam until smooth.
Beat egg whites with cream of tartar in a clean glass bowl, on high speed until soft peaks form. Add sugar gradually and beat until peaks are stiff.
Use a rubber spatula to fold 1/4egg whites into chocolate mixture, then fold in remaining.
Pre heat oven to 200 degrees C. Fill ramekins about 3/4 full, then put in fridge to rest for about 20 minutes.
Place ramekins on a tray in centre of oven and bake till cakes are cracked on top but still gooey in the centre. About 8-9 minutes.
Let sit for 2-3 minutes. Cakes will shrink slightly. Place rack over cakes and turn upside down to remove.
Serve hot with whipped cream mixed with 2 tablespoons of Chococello and fresh raspberries.
Yummy