With Laurent Loudeac
110g Unsalted Butter
225g Dark Chocolate (75% Cocoa) - in small pieces
1 Tbsp Cocoa
30g Corn Flour
In an electric mixer whisk eggs and the sugar and mix well, meanwhile melt the butter and pour on top of your chocolate pieces to melt.
Add the cocoa powder and the corn flour to the chocolate mix.
Whisk in the egg mix slowly and gently.
Pour into mould and cook for 6 to 8 minutes at 200c.
Remove from oven, it should still be runny.
Place in fridge for at least 3 hours.
The most divine and easy chocolate dessert.
And its gluten free!
(Broadcast 14 August 2012)