serves
6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Chocolate
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 100 g dark chocolate (70 per cent cocoa solids), chopped
- 80 g milk chocolate, chopped
- 150 g unsalted butter
- 5 eggs
- 150 g caster sugar
- 20 ml orange liqueur (Cointreau or Grand Marnier)
- 60 g plain flour
- 2 pieces dried tangerine, orange or mandarin peel
- 1 tsp caster sugar
- mascarpone, to serve
Resting time: 30 minutes
Instructions
- Preheat a fan-forced oven to 200ºC. Grease six 8-cm round, 3-cm deep ramekins.
- Place the chocolates and butter in a heat-proof bowl over a saucepan of just simmering water, making sure the bottom of the bowl isn’t touching the water. Stir occasionally until melted and smooth.
- Using electric beaters, beat the eggs, sugar and Grand Marnier together in a separate bowl until well combined. Sift the flour over the top, then gently fold in until well combined. Rest for at least 30 minutes.
- Spoon 80 g batter into each of the greased ramekins. Place on a baking tray and bake for 5 minutes.
- While the chocolate pots are baking, grind the dried citrus peel and caster sugar to a powder.
- Top the baked chocolate pots with a spoonful of mascarpone, then dust with the citrus powder to serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chocolate
