Steamed Chocolate Pots with White Chocolate Sauce
Warm steamed moist chocolate cake served with a white chocolate cream. For a variation add 1/2 measure/15ml of Baileys, rum or Tia Maria to each pot before steaming.
Preparation time: 20 minutes Quantity: Makes 6-8 individual pots Cooking time: 45 minutes
Ingredients
100g/ 4 oz butter-softened
100g /4 oz light brown sugar
2 large whole egg
1 egg yolk
50g/ 2 oz cocoa powder
100g/ 4 oz self raising flour
100g/ 4 oz grated dark chocolate
White chocolate sauce -
150g/ 6 oz white chocolate
150 ml /1/4 pint whipping cream
1/2 teaspoon vanilla extract
Method
- Beat the butter and sugar together till light and paler
- Slowly add the beaten egg, stirring all the time
- Mix in all else
- Spoon 3/4 full - equally in to greased individual dishes, like ramekins
- Place in an oven tray 1/2 filled with water, so the pots are 1/2 covered with water (bain marie)
- For a softer sponge cover with tin foil (op)
- Place in a preheated oven gas 6/210*c/420*f for 45-50 minutes or until firm and cooked
- Serve warm in the pots or cool slightly and turn out
- To make the sauce, chop the chocolate heat gently with the cream and vanilla-stir till melted and smooth