← Nouns Cooking · French

Ingredients

• 20 g soft butter, for the dishes
• 2 tbsp caster sugar, for the dishes
• 120 g dark chocolate (70%), chopped
• 3 egg yolks
• 5 egg whites
• 60 g caster sugar
• 1 tbsp icing sugar, to dust

Method

1. Heat the oven to 200°C (180°C fan, 400°F) with a baking tray inside. Brush four 200 ml ramekins with soft butter in upward strokes, then coat with sugar and tip out the excess.
2. Melt the chocolate in a bowl over barely simmering water, then take off the heat and stir in the egg yolks one at a time.
3. Whisk the egg whites to soft peaks, then add the sugar gradually and whisk until glossy and firm but not dry.
4. Stir a quarter of the whites into the chocolate to loosen it, then gently fold in the rest until no white streaks remain.
5. Fill the ramekins to the top, level with a palette knife and run your thumb round the rim to help them rise straight.
6. Bake on the hot tray for 10–12 min, until well risen with a slight wobble. Dust with icing sugar and serve immediately.

Tips

• You can fill the ramekins up to 2 hours ahead and keep them in the fridge; add 1–2 min to the baking time.
• The yolks are only lightly cooked, so use very fresh eggs.

Sources

Written in our own words after cross-checking these recipes:

The Good Life France BBC Good Food Great British Chefs