Chocolate Raspberry Pots

st valentine’s

GLUTEN-FREE, DAIRY-FREE

Usually pudding in my house is a simple portion of fresh, seasonal fruit. However, sometimes the occasion calls for an extra course. This rich, chocolate pot is where I turn.

serves 4

Teaser recipe from my new book.


INGREDIENTS

100g raspberries (ideally fresh, but frozen would also work)
3 large eggs, separated
100g organic dark chocolate (85%), melted and allowed to cool slightly
3 tablespoons of honey
a pinch of sea salt
2 teaspoons vanilla extract
50g ground almonds
coconut yoghurt
extra raspberries, to serve (optional)


STEP-BY-STEP

Preheat your oven to 180°C/160°C fan.

Divide the raspberries between four ramekins and place them in a roasting tray.

Whisk the egg yolks with the cooled, melted chocolate, honey, salt, vanilla extract and ground almonds. In a separate bowl, whisk the egg whites until they reach stiff peaks. Fold small amounts at a time of the whisked egg whites into the chocolate mix, until well combined. Divide the mixture between the ramekins.

Carefully pour boiling water around the ramekins, creating a ‘bain-marie’. You are aiming for the water to reach about three-quarters of the way up the sides of the ramekins.

Bake for 12 minutes. Be careful not to over bake – you want the centre to be very moist still.

Serve hot or cold, perhaps with a dollop of coconut yoghurt and a few extra raspberries.