recipe comes from Chef
Bill Granger and is featured in his new book
Granger has always had a passion for cooking. He is
a self-taught cook with a strong philosophy that food
should always be a joy, never a chore. He opened his
first restaurant, bills, in Sydney's Darlinghurst
when he was 22 and the second just three years later.
A third Sydney restaurant was opened in July 2005. All
were immediate successes and are established as favourite
destinations for locals and tourists alike. There are
many people for whom a visit to Sydney is simply not
complete without a meal at bills.
resident food writer for The Sydney Morning Herald and
a leading contributor to many food publications around
the globe, Bill leads an energetic life. His previous
cookbooks, bills sydney food, bills food,
bills open kitchen and simply bill are
international best sellers. His debut television series,
bills food, was launched in Australia in 2004
and swiftly acquired by TV networks around the world,
including the BBC in the UK. Popular demand has quickly
led to the filming of a second series, shown simultaneously
in Australia and the UK, and with more countries set
find out more about Bill Granger <click
g (1 3/4 oz) unsalted butter, plus a little for greasing
50 g (1 3/4 oz) dark chocolate, chopped
egg, plus 1 extra egg yolk
1 1/2 tablespoons caster (superfine) sugar
1 teaspoon plain (all-purpose) flour
Unsweetened cocoa powder, to dust
the oven to 220°C (425°F / Gas 7).
two 250 ml (9 fl oz / 1 cup) ovenproof ramekins and
dust with cocoa powder, shaking out any excess.
the chocolate and butter together in a bowl over a
pan of gently simmering water.
the chocolate is melting, with an electric whisk,
beat the egg, egg yolk and sugar until pale and thick.
the melted chocolate into the egg mixture.
in the flour and gently fold in.
into the ramekins and bake for 10 minutes.
either in the ramekins or turned out onto serving
plates. Dust with cocoa and serve with crème