Serves 4
Chocolate Raspberry Pots
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.
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.
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