Chocolate Coulant with Vanilla Ice Cream
Ingredients
150g Butter
150g Jubileux 70% plain chocolate 250g bar
10ml Cognac (or other strong alcohol)
80g Sugar
3 Eggs
45g Plain flour
Method
Melt the butter with the chocolate & the cognac in a bowl over hot water (making sure the water is not in contact with the bowl).
Beat the eggs with the sugar until cream in colour & holding a figure of 8 when drizzled from the whisk.
By hand very gently fold the chocolate, egg & flour mixes together (keep as much air as possible in the mix)
Butter & then flour (shaking off excess) 4 ovenproof dishes or silicone moulds.
Place the mix into the moulds, cover with cling film & keep in the fridge until needed.
When your guests are finishing the main course place these dishes into the oven at 200C 400F Gas Mark 6 for about 7-8minutes (depending on the oven). This dessert should not be cooked through, it should be crusty on the outside & liquid in the middle. Best to make one more than needed and experiment with it. If it does not work you still have one for everyone.
Serve with a great vanilla ice cream such as Green & Blacks organic vanilla ice cream.
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