- 25g Asda Plain Flour
- 1/2 level tsp baking powder
- 1 level tbsp cocoa powder
- 25g ground almonds
- 50g dark chocolate (70% cocoa solids)
- 1 tbsp cold strong black coffee
- 50g butter, cut into cubes
- 1 large free-range egg, separated
- 50g caster sugar
- Cream and berries, to serve
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease the inside of two ramekins, then line the bases with baking paper. In a bowl, sift together the flour, baking powder and cocoa. Stir in the almonds and set aside.
Break the chocolate into squares and put it in a bowl over a pan of simmering water until the chocolate has melted – make sure the base doesn't touch the water or the chocolate will overheat. Remove the bowl from the pan and add the coffee and butter, but don't stir.
Whisk the egg white until it forms stiff, glossy peaks. Add the sugar, a teaspoon at a time, whisking until stiff after each addition.
Stir the chocolate mixture until smooth, then stir in the egg yolk.
Gently fold in the egg white and sugar and the flour mixture into the melted chocolate. Turn into the ramekins and bake for 25 minutes. Leave in the dishes to cool for 5 minutes, then turn out and cool completely before serving with cream and berries.