It's Valentine's Day and also six years since Lu and I got together. I came home to find Lu had started knocking down the ugly chimney breast in our kitchen, something we've wanted to do since buying the house two years ago. It meant the setting for our romantic home cooked meal was a little dusty, but perfect! Lu cooked the steaks for our main course and I made these chocolate soufflés, laced with brandy and full of raspberries which bake into a sharp but sweet jam that combines beautifully with the gooey chocolate centres. This is about the easiest thing to cook so don't be put off by me calling it a soufflé - you don't even have to separate the eggs!
Ingredients
100g dark chocolate
50g butter (plus extra for greasing)
2 eggs
30g caster sugar
1 tbsp plain flour
1 tbsp brandy
100g raspberries
To serve
Six raspberries
2 tsp cocoa powder
Method
- Preheat the oven to 220°C and grease two ramekins.
- Place the chocolate and butter in a heat-proof bowl over a pan of barely simmering water and stir gently until melted. Remove from the heat and set bowl aside to cool.
- In a separate mixing bowl, beat the eggs and sugar until light and creamy.
- Stir in the chocolate butter mixture.
- Add the flour and brandy and fold to combine.
- Divide the raspberries between the two ramekins and spoon the chocolate mixture on top.
- Bake for 8-10 minutes until well risen and a cake tester comes out clean.
- To serve, dust with a little cocoa powder and top with a few raspberries.
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