Chocolate Melt Recipe
Chocolate sponge on the outside with liquid chocolate on the inside - perfectly paired with coconut or red fruit sorbet
Whip the eggs and the sugar in a mixing bowl until it triples in volume (genoise consistency).
Melt the butter and the chocolate in a Bain Marie or microwave, stirring all the time.
Using a plastic spatula, mix the butter and the chocolate together.
Now mix together the eggs/sugar and the chocolate/butter.
Sieve the flour and add it to the mix.
Spray a non-stick dariol/aluminium mould with vegetable oil and cover the bottom of the mould with greaseproof paper.
Pour the mixture into the non-stick mould before it sets.
Refrigerate for 12 hours or overnight. To cook preheat the oven to gas mark 5, 190?C and then bake for 7 - 9 minutes.
Please ensure there is a distance of 5cm between the moulds.
Serves: 4 people
- Ease of preparation: Medium
- Cooking time: 30 minutes
- 150g Butter
- 130g Dark St Lucian Chocolate
- 4 Eggs
- 2 Egg Yolks
- 160g Caster Sugar
- 65g Plain Flour
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What people are saying
So easy to prepare and so good!
sanja sarenac, serbia said on 01/05/2014