Ingredients
The following ingredients have 4 Servings
- 2 cups thickened (heavy) cream
- 125 g dark (50-70%) chocolate, finely chopped ((4.4oz))
- 5 egg yolks, from large eggs
- ⅓ cup caster (superfine) sugar
- ¼ cup caster (superfine) sugar, extra ((notes))
Instruction
- Preheat the oven to 140C / 285F / 120C fan forced.
- Place a layer of paper towel into a casserole dish or baking tin that can hold 6 ramekins. Pour water into the dish about 1cm deep then place in the oven to warm.
- Place the chopped chocolate in a heatproof dish and set aside.
- Add the cream and ½ the sugar to a small saucepan and stir over low heat until the sugar has dissolved and the cream steams and you see the first bubble.
- Pour the cream over the chocolate and let it sit for a 1-2 minutes before stirring until the chocolate has completely melted into it.
- Beat together the egg yolks and remaining sugar about 30 -40 seconds until lightened. Slowly pour the chocolate cream in while constantly beating on low. (You can also use a manual whisk).
- Strain custard into a pouring jug to remove any possible lumps. Now divide the custard equally between the 6 ramekins.
- Place the ramekins into the baking dish and, if necessary, top up the water so that it goes halfway up the outsides of the ramekins.
- Bake for around 1 hour until the custard looks set around the edges and the centre still has a wobble when you give it a gentle shake. It should wobble but not look like it's liquid underneath the surface.
- Remove the ramekins from the baking dish, careful not to burn yourself. Cool for 1 hour, then place in the fridge to cool for at least 2 hours or overnight is better.
- Take ramekins out of the fridge 1/2 an hour before serving.
- Right before serving, divide extra sugar between the custards, sprinkling evenly over the top of each one. Use a kitchen blow torch to caramelise the sugar on top until golden and glass-like.
