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Ingredients
- 225g/8oz dark chocolate (atleast 70% cocoa solids)
- 4 eggs, separated
- 75g/3oz caster sugar
- 50ml/2fl oz dark rum
- 75ml/3fl oz double cream
Instructions
- Melt the chocolate in a heatproof
bowl set over a pan of simmering
water, and leave to cool slightly. - Using an electric whisk or balloon
whisk, whisk the egg yolks with the
caster sugar in a bowl until pale
and fluffy. - Drizzle the chocolate into the
mixture and fold through together
with the rum and double cream. - Whisk the egg whites in a
separate bowl until standing in soft
peaks. Gently fold the egg whites
into the chocolate mixture in two
batches. Divide the mixture
between six ramekins, and chill for
at least 2 hours before serving
