(Dessert & Cakes - serves 6)
Ingredients
150 g / 5 oz LURPAK Unsalted Butter
140 g / 5 oz dark chocolate (approx. 55% cocoa)
2 pasteurized eggs
110 g / 4 oz sugar
Decoration: Icing sugar.
Accompaniment: 250 g / 9 oz fresh strawberries.
Baking time: Approx. 9 min. at 225° C / 425° F / Gas Mark 7.
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Instructions
Melt the butter without browning. Reserve a little for the moulds. Melt the chocolate in a bain-marie or a double boiler. Allow butter and chocolate to cool. Whip eggs and sugar until fluffy – for at least 3 min. Fold the butter into the egg mixture and after that the chocolate. Butter 6 soufflé moulds (each approx. 2 dl / ¼ pt) and divide the chocolate mass into the moulds. Place the moulds on a cold baking tray and bake them in the top of the oven. The dessert will collapse in the middle when they are removed from the oven – that is the idea.
Serving: Sprinkle the hot desserts with icing sugar and place them on cold plates. Arrange a few strawberries on each plate and let the rest of the strawberries accompany the dessert.
Tip: The dessert can be served with cold whipped cream or vanilla ice. Strawberries can be replaced by fruits in season, e.g. pears, kiwi, mango, pineapple or raspberry.
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