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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200˚C, gas mark 6. Grease 2 x 150ml dariole moulds, add the cocoa powder to one and then transfer to the other, turning it as you go until the mould is evenly coated. Repeat with the other mould, discarding the excess cocoa.
Melt the chocolate and butter together in a bowl set over a pan of barely simmering water (or in a microwave, in short bursts) with a pinch of salt. Stir to combine and set aside to cool briefly.
Using electric beaters, whisk together the egg, egg yolk and sugar until tripled in volume; it should hold a trail for 2-3 seconds. Sift over the flour and gently fold in. Loosen the melted chocolate with a little of the egg mixture, then, in two batches, carefully fold in the remainder. Divide the mixture between the moulds, cleaning the edges with kitchen paper, if needed.
Bake for 10 minutes, until risen and a crust has formed on top; they should still have a slight wobble. Turn out onto plates and serve at once, dusted with cocoa powder.
Typical values per serving when made using specific products in recipe
Energy | 2,148kJ/ 517kcals |
---|---|
Fat | 38.7g |
Saturated Fat | 22.2g |
Carbohydrates | 32g |
Sugars | 19.7g |
Fibre | 2.1g |
Protein | 10.1g |
Salt | 0.3g |
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£1.80/100g0 added
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