Woman's Day
Ingredients
Method
1.Preheat oven to 160°C. Lightly grease 4 x 3/4-cup ramekins.
2.In a saucepan, combine milk, cream and coffee. Stir over low heat until almost boiling. Strain through a fine sieve into a bowl, discarding coffee grounds. Return to same pan. Blend in chocolate and cocoa, stirring until smooth.
3.In a large bowl, whisk egg-yolks and caster sugar together until well combined. Gradually whisk in chocolate mixture until smooth. Strain through fine sieve evenly into prepared dishes.
4.Place ramekins in a baking dish. Fill with enough boiling water to come halfway up the sides of ramekins. Cover with foil. Pierce foil with a skewer.
5.Bake for 40-45 minutes. Remove from water. Cool to room temperature. Chill for 3 hours or overnight. Serve topped with grated chocolate. Accompany with toasted brioche.
The egg-whites can be kept in the freezer in an airtight container (labelled) for several months. One egg-white is about 2 tablespoons.
Note
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