Bernetta Ingredients
- 100g dark chocolate
- 100g unsalted butter or margarine
- 3 eggs
- 100g light brown sugar
- 50g plain flour
Method
- Grease your ramekins with butter. Do not skimp on the butter as you don’t want your dessert to stick to the pot!
- In a heatproof bowl, add your butter and dark chocolate. Melt your butter and dark chocolate in the microwave on low for 30-second intervals.
- Alternatively, if you don’t have a microwave, fill a small saucepan about a quarter full with hot water, then set the heat-proof bowl on top so it rests on the rim of the pan, not touching the water. Turn on the stove.
- Melt the butter and chocolate, then remove the bowl from the heat and let it cool for 10 minutes.
- Add in brown sugar to the bowl and give it a good mix using an electric mixer or a spoon.
- Crack in your eggs one at a time and combine with a whisk or electric hand mixer.
- Sift in your flour and then carefully fold it in. Watch this video to learn how to do this step.
- Pour the batter into your greased ramekins and bake in the oven at 200C/180C fan/gas 6 for 12 minutes.
- serve with raspberries or double cream
