Ingredients
950ml double cream
200g sugar, plus more for dusting
30ml chocolate liqueur (recommended: Godiva Liqueur)
1/2 tbsp. vanilla essence
56g cocoa powder
28g unsweetened chocolate
11 large egg yolks
Preparation
Step 1
Preheat the oven to 180C/gas 4.
Step 2
In a medium sized saucepan over medium-high heat, combine the double cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Step 3
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs, a little at a time, whisking constantly. Strain and pour into individual porcelain ramekins.
Step 4
Place the ramekins in a large baking tin. Pour enough hot water into the tin to come half way up the sides of the ramekins. Bake until firm in the centre, about 30 minutes.
Step 5
Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelise with a blow torch. Serve immediately.
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