5 Ingredients Mediterranean
By Jamie Oliver
40 mins plus cooling
Not Too Tricky
serves 6
About the recipe
Chocolate and coffee are celebrated all around the Med and they’re also my wife’s two favourite indulgent pleasures, so why wouldn’t I create possibly one of the most decadent desserts on earth?
Recipe From
Ingredients
150g dark chocolate (70%)
125g unsalted butter
50ml good espresso
2 large free-range eggs
125g golden caster sugar
Method
- Preheat the oven to 120°C/250°F/gas ½.
- Snap the chocolate into a heatproof bowl, add the butter, espresso and a good pinch of sea salt, and place over a pan of gently simmering water to melt very slowly until smooth, stirring regularly.
- Whisk the eggs and sugar together until pale and doubled in size, then carefully fold in the melted chocolate mixture.
- Boil the kettle. Divide the mixture between 6 coffee cups or ramekins and put them into a roasting tray. Place the tray in the oven, then carefully pour in enough boiling kettle water to come halfway up the side of the cups.
- Bake for exactly 20 minutes, then carefully remove from the oven and leave to cool in the water for 2 hours.
- To serve, I sometimes shave over some extra chocolate, or add fresh fruit like cherries, blood oranges or wild strawberries, with a dollop of yoghurt or crème fraîche.
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