Chocolate, Raspberry and Almonds Pots đ«đ
Serves 4
120g dark chocolate, in small pieces
3 large eggs, separated
100g caster sugar
2 tbsp malted milk powder (optional)
50g ground almonds
200g fresh raspberries
8 tsp raspberry liqueur or creme de cacao
Instructions:
Preheat the oven at 200C fan. Put the chocolate in a small heatproof bowl and place over a simmering pot of water until melted. Keep warm.
Beat the egg yolks and sugar with an electric whisk until pale and fluffy, around 10 minutes. In a separate bowl, whisk the egg whites and gradually as the sugar until the egg whites hold stiff peaks.
Add a spoonful of the egg whites to the egg yolks with the melted chocolate, ground almonds and malted milk powder (if using). Whisk vigorously until smooth. Gradually fold in the rest of the egg whites.
Divide the raspberries between 4 ramekins and add the liqueur on top of the berries. Spoon in the chocolate mixture and then place the ramekins in a small roasting tray. Pour hot water in the tray to reach 2,5 cm up the sides of the ramekins. Place in the oven for 12 minutes.
Remove from the oven and serve immediately with a dusting of cocoa powder and a few extra raspberries.
