Prep time: 10 mins
Cook time: 10 mins
1 red chilli, seeded and finely sliced
200g good-quality dark chocolate, chopped into small, even pieces
¼ cup flour
1 tbsp 70% cocoa, plus extra for serving
½ cup castor sugar
2 tsp vanilla extract
Flaked chocolate and whipped cream to serve
- Preheat the oven to 180°C.
- Grab 4 ramekins and liberally butter the insides with a brush. Once completely covered, sprinkle the insides with castor sugar (or cocoa), shaking out any excesses.
- Place a saucepan of water on a medium heat and bring to the boil. Meanwhile take a heat resistant bowl that will fit snugly on top of the saucepan and add the chilli, butter and chocolate. Place the bowl over the simmering water and stir while everything gently melts together. When totally smooth, set aside to cool.
- Sift together the flour and cocoa into a medium bowl. In another large bowl, whisk together the eggs, sugar and vanilla until pale yellow and fluffy. Add the chocolate to the egg mixture, a little at first, gently folding it in to keep the air in the egg mixture. Gently combine the flour and egg mixture.
- Carefully fill the ramekins to at least ¾ full and place in the middle of the oven for 10 minutes.
- Serve straight away sprinkled with cocoa or flaked chocolate, whipped cream and the raspberry coulis.
- These taste great with this simple Raspberry Coulis: Place 200g frozen raspberries and 2 tablespoons icing sugar or castor sugar in a saucepan, simmer until berries begin to break down. Pass through a fine sieve, then return to the heat in a clean pan and reduce to desired consistency.
- When buttering ramekins, butter from the base of the ramekin towards the top, it makes a big difference.
- Chilli can be optional if the kids don’t like it.