- STEP 1
Melt the chocolate and butter in a large, heatproof bowl over a pan of simmering water. Make sure that the water does not touch the bowl. Remove from the heat and stir in the cocoa powder, 50g/2oz of the golden caster sugar, the egg yolks and cream. Beat until smooth.
- STEP 2
Preheat the oven to 160/Gas mark 3. Remove from the heat and stir in the cocoa powder, 50g/2oz of the golden caster sugar, the egg yolks and cream. Beat until smooth.
- STEP 3
Whisk the egg whites in a bowl until form soft peaks, then add the sugar and whisk again. Use a metal spoon to fold in the chocolate mixture.
- STEP 4
Spoon the mixture into 4, small ovenproof ramekins. Bake in the oven for 8-10 minutes, or until a slight crust has formed over the surface. Serve with raspberries or dust with icing sugar.
