Chocolate chaud-froid recipe

STAY chef Marie Wucher gives us her favourite recipe

Chocolate chaud-froid
Chocolate chaud-froid
Place the chocolate and the butter in a bowl, and melt in the microwave for three minutes (at 1,200W). While the mixture is cooking, take it out of the microwave and stir it every 30 seconds.
Place the chocolate and the butter in a bowl, and melt in the microwave for three minutes (at 1,200W). While the mixture is cooking, take it out of the microwave and stir it every 30 seconds.
Whisk the egg yolks with 50g of sugar until very foamy. Carefully fold the mixture into the chocolate (use a plastic spatula for best results) and set the mixture aside.
Whisk the egg yolks with 50g of sugar until very foamy. Carefully fold the mixture into the chocolate (use a plastic spatula for best results) and set the mixture aside.
Whisk the egg whites with the pinch of salt and 70g of sugar until you have stiff peaks. Fold the mixture carefully into the chocolate.
Whisk the egg whites with the pinch of salt and 70g of sugar until you have stiff peaks. Fold the mixture carefully into the chocolate.
Pour the mixture into oven-proof soup bowls or ramekins and bake for five minutes. When ready, it will have a consistency somewhere between a soufflé and mousse.
Pour the mixture into oven-proof soup bowls or ramekins and bake for five minutes. When ready, it will have a consistency somewhere between a soufflé and mousse.
1/5

Chef Marie Wucher at STAY by Yannick Alléno
‘Chocolate is the main ingredient in this delicious recipe. I recommend using dark chocolate with a high percentage of cocoa – ideally 70 percent. This ensures you’ll get a great chocolatey flavour, and dark chocolate is also much healthier for you.’

Ingredients
360g dark chocolate
80g butter
8 eggs
120g caster sugar
A pinch of salt
Vanilla ice cream to serve

Method
1 Preheat the oven to 200°C.

2 Separate the white and yolk of the eggs, and set them aside.

3 Place the chocolate and the butter in a bowl, and melt in the microwave for three minutes (at 1,200W). While the mixture is cooking, take it out of the microwave and stir it every 30 seconds.

4 Whisk the egg yolks with 50g of sugar until very foamy. Carefully fold the mixture into the chocolate (use a plastic spatula for best results) and set the mixture aside.

5 Whisk the egg whites with the pinch of salt and 70g of sugar until you have stiff peaks. Fold the mixture carefully into the chocolate.

6 Pour the mixture into oven-proof soup bowls or ramekins and bake for five minutes. When ready, it will have a consistency somewhere between a soufflé and mousse.

7 Place a scoop of vanilla ice cream on top of the chocolate and serve immediately. For dinner parties, you can also prepare the dish in advance and keep it in the fridge until you’re ready to bake it.

Dubai’s popular Italian joint is getting a “cheesy facelift”

Don't miss last remaining places in 5,000-strong ambassador team

Entering couldn’t be easier…

Sponsored: Tickets to the five-day festival of music and culture are now on sale

FIVE Palm Jumeirah Dubai launches exclusive new club

A kid accidentally calls in the universe’s deadliest hunter, the world’s clumsiest spy is out to save the world again and Blake Lively has a ‘simple’ favour to ask

Newsletters

Follow us