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.’
360g dark chocolate
120g caster sugar
A pinch of salt
Vanilla ice cream to serve
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.