- 320g plain chocolate, broken in pieces
- 50g butter
- 200g egg whites (from about 6 or 7 large eggs)
- 70g sugar
- 20g rice flour
Chocolate Pots - John Campbell
Chocolate Pots - John Campbell
This recipe is easy, reliable and very impressive. Serve with cream or ice cream. Makes 6 servings.
Ingredients
Method
1. Melt the chocolate and the butter 4 minutes/50°C/Speed 2, stopping once to scrape down the sides of the bowl.
2. Add the sugar and 50g of the egg whites. Mix 30 seconds/Speed 2.
3. Turn up to Speed 3 and slowly add the remaining egg whites through the hole in the TM lid; mix until combined.
4. Add the rice flour. Mix 30 seconds/ Speed 3. Pour into buttered and sugared oven-proof moulds or ramekins until two thirds full.
5. Cook 6 to 9 minutes at 180°C with fan/400°F/gas mark 6 until the outside starts to set but the centre is still a little runny. Aga ovens: bake 6-7 minutes on the rack set on the floor of the Roasting Oven.
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