• 150 g chocolate (55%)
  • 80 g unsalted butter
  • 5 egg yolks
  • 45 g plain flour
  • 3 egg whites
  • 80 g caster sugar
  • salt (pinch)


  • Place the broken chocolate in a bowl and rest over a pot of simmering water to melt.
  • When melted remove from heat, cut the butter into cubes and add to the melted chocolate.
  • Stir in until the butter is totally combined.
  • Next add the egg yolks and stir in.
  • In a separate bowl, whisk the egg white, when they begin to turn white and fluffy add the sugar and whisk to a 'stiff peak'.
  • Sieve the flour and add to the chocolate mixture.
  • Add 1/3 of the egg white and mix in, then fold in the remainder, season with a pinch of salt.
  • Pour into 4 buttered moulds and bake in a preheated oven at 140 Celsius for 10 minutes (the centres should be soft).
  • Serve with date ice cream.