| Chocolate Pots - John Campbell, The Dorchester Collection Coworth Park |
| This recipe is easy, reliable and very impressive.
Serve with cream or ice cream. Makes 6 servings.
|
| Ingredients |
320g plain chocolate, broken in pieces
50g butter
200g egg whites (from about 6 or 7 large eggs)
70g sugar
20g rice flour
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| Method |
1. Melt the chocolate and the butter 4 minutes/50°C/Speed 2,
stopping once to scrape down the sides of the bowl.
2. Add the sugar and 50g of the egg whites.
Mix 30 seconds/Speed 2.
3. Turn up to Speed 3 and slowly add the
remaining egg whites through the hole in
the TM lid; mix until combined.
4. Add the rice flour. Mix 30 seconds/
Speed 3. Pour into buttered and sugared
oven-proof moulds or ramekins until two
thirds full.
5. Cook 6 to 9 minutes at 180°C with
fan/400°F/gas mark 6 until the outside starts
to set but the centre is still a little runny. Aga ovens: bake 6-7
minutes on the rack set on the floor of the Roasting Oven.
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| Janie's Tip: |
| Note: This dessert happens to be gluten free.
|
