created: 2007-06-29 15:33:07
I made this for Sarah and Steve when they came to visit and they gave it the old thumbs up. It's dead easy - another plus. You do need to make it well ahead of time, though, so don't be thinking of starting it just as your guests arrive. Special equipment needed: a sieve and ramekins. From Roast Chicken and Other Stories by Simon Hopkinson. Mr. Hopkinson notes: "It is important that you allow a crust to form towards the end of the cooking - which may look as though you have overcooked them. Do not worry, as this, when cold, forms a chocolate crust that covers a cream of extreme intensity and velvet texture."
175 ml/6 fl oz double cream 1/2 vanilla pod, split lengthways 75 ml/3 fl oz milk 125 g/4 1/2 oz dark unsweetened chocolate, broken into pieces 2 egg yolks 1 heaped tbsp icing sugar Preheat the oven to 275 F/140C/Gas Mark 1. Warm the cream with the vanilla pod; whisk to disperse the seeds, then cover and leave to infuse for 30 minutes. Meanwhile, melt the chocolate in the milk. Beat together the egg yolks and sugar; add the chocolate milk and vanilla cream and blend together thoroughly. Pass through a sieve and pour into ramekins. Fill a square cake pan with 1-2 inches of water and place ramekins in pan [ed. note: this is known as a bain-marie]. Bake for 45 minutes to an hour or until slightly puffed up and spongy. Cool thoroughly in the fridge for at least 6 hours before serving.