• 50 g dark chocolate
  • 300 ml milk
  • 2 tbsp brandy, optional
  • 50 g unsalted butter, softened
  • 150 g caster sugar
  • 2 eggs, separated
  • 25 g self-raising flour
  • cocoa powder
  • ice cream or whipped cream to serve


  • STEP 1
    Preheat the oven to 180°C/160°C fan/gas mark 4. Put the chocolate in a small saucepan with the milk and heat gently until the chocolate has melted. Stir in the brandy if using.
  • STEP 2
    Beat together the butter and sugar in a bowl until pale and fluffy. Gradually beat in the egg yolks, flour, cocoa powder and chocolate mixture.
  • STEP 3
    Whisk the egg whites in a separate, grease-free bowl until they hold their shape. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture, then fold in the remaining egg whites.
  • STEP 4
    Turn the mixture into a 1.5 litre pie dish or into 5 or 6 ramekins around 8cm x 8cm in size and place in a roasting tin. Pour boiling water to a depth of 2.5cm into the tin. Bake in the oven for about 35 minutes in a pie dish or about 20 minutes in ramekins, until a crust has formed on top.
  • STEP 5
    Dust generously with cocoa powder and serve hot with whipped cream.

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