Recipe
for :
 This
recipe comes from Chef Alan Coxon. Alan is a
food entertainer who combines a great sense of fun when
cooking with his vast knowledge of food origins, ingredients
and food history. Alan rose through the ranks from the
four-star Loews Hotel in Monte Carlo to head chef at
Europe's largest four star hotel, and is a winner of
five gold medals for food sculpting. Alan has appeared
in many TV programmes and is currently a chef presenter
on Good Food Live on UK Food.
Alan's
latest book Ready
in Minutes came out last year
and you can find out more about Alan, and his book,
on his biography
page or
on his own web site www.alancoxon.com
Ingredients
125g
unsalted butter
125g dark chocolate
60g castor sugar
3 small fresh free-range eggs
3 egg yolks
100g plain sieved flour
1 tblsp dark cocoa powder
[plus
butter for greasing and extra cocoa for dusting]
Method
- Preheat
the oven to 200°C / 400°F / Gas Mark 6
- Melt
the butter and chocolate together over a bain marie
[double boiler]
- Whisk
together the sugar and eggs and egg yolks until light
and pale
- Pour
the melted butter and chocolate over the egg mix and
then fold in the sieved flour with a metal spoon
- Lightly
but thoroughly butter 4 oven proof individual moulds
[Dariole moulds preferably] and dust lightly with
the extra cocoa powder
- Place
onto an ovenproof tray and bake in a pre-heated oven
at 200°C for approx 8 minutess
- When
the outside is crisp to the touch, carefully turn
out of the moulds onto the serving plates. The centre
should still be soft and lusciously saucy . . . just
like me!
- Serve
with thick cream, crème fraiche or vanilla ice cream.
Serves 4
Chef
Alan Coxon
www.alancoxon.com
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