Simon’s Chocolate Lava Flow

This ‘borrowed’ recipe is one of our favorite deserts for our EXCLUSIVE CiS Saturday Night Dinner Club. Remember to use the finest Madagascar 70% dark chocolate that you can get your hands on- a few weeks ago we tested Lindt and got good results with some wonderful vanilla undertones and an aroma to die for. The following recipe should do well for 6 servings.

INGREDIENTS: 3 whole eggs, 3 egg yolks, 180g sugar, 150g butter, 150g flour, 150g good quality dark chocolate

DIRECTIONS: Melt the chocolate in a bain-marie with the butter and stir. Put the eggs into a food processor and add the sugar and blend until smooth and color changes to a light yellow. Allow the chocolate mixture to cool down for 5 mins then combines the 2 mixtures in the blender or using a hand mixer to get more air into the egg. Now, slowly add flour through a sift and gently fold into the mixture. Prepare small ramekins by buttering inner surface and then coating with powdered cocoa. Pour chocolate mix into each ramekin. Put it into oven for 12 minutes at 180 degrees C. It will rise. Take it out and invert it onto a serving plate. Serve with ice cream, vanilla cream, whipped cream or whatever type cream you fancy. Bon appetit.