serves
2
prep
5 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 50 g unsalted butter
- 80 g dark chocolate (at least 70% cocoa), roughly chopped
- ¼ cup almond meal
- ¼ cup raw cacao
- ¼ tsp sea salt
- ¼ tsp baking soda
- ⅓ cup honey
- 1 tsp vanilla extract
- 1 tbsp milk
- 2 eggs, lightly whisked
- crème fraiche and berries (optional)
Instructions
Preheat oven to 180°C and lightly grease 2 x 9 cm round pots (about 6 cm deep) with butter.
Melt the butter in a medium saucepan over medium heat, allowing it to bubble and brown. When nicely browned and fragrant (nutty and delicious, like a batch of croissants), add the chocolate and stir with a wooden spoon, allowing it to melt.
To this same saucepan, add the almond meal, cacao, salt, baking soda, honey, vanilla, milk and eggs. Stir well to combine.
Pour the mixture into the greased pots and bake in the hot oven for 15-17 minutes. You want the centre a little (or a lot) gooey and the sides a little more fluffy or cakier. It’s better to undercook them than overcook, so check from 12 minutes, depending on the size and depth of your pots and your oven strength. Mine are usually done at 16 minutes. Serve with crème fraiche and berries.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
