- Prep Time
- 45 mins
- Total Time
- 1 h
- Serves
- Serves 6
Ingredients
- 1 1/2
- milk
- 375
- 1/2
- vanilla bean, split
- 0
- 1
- cardamom
- 5
- 1/4
- sugar
- 60
- 1/3
- All Purpose Flour
- 75
- 6
- Large Eggs, separated
- 0
- 6
- dark chocolate, finely chopped
- 175
- 2
- coffee liqueur
- 30
- 1
- unsalted butter, melted
- 15
- 0
- Icing sugar for dusting
- 0
Method
Step 1
Combine milk, vanilla and cardamom in a heavy saucepan. Heat through, then remove from heat. Brush inside of ramekins with melted butter, coat with sugar, then set on a baking tray.
Step 2
In a small bowl combine egg yolks, 3 tbsp (45mL) sugar and flour, and whisk until smooth. Add a small amount of warm milk mixture to egg mixture first to temper eggs; then add egg mixture slowly to saucepan with remaining milk mixture. Cook custard over medium low heat, stirring constantly until thickened, but do not let boil. Remove from heat, add chocolate and stir until melted, then add liqueur. Let cool to room temperature and remove vanilla bean.
Step 3
Pre-heat oven to 425°F (220°C). Whip egg whites and remaining 1 tbsp (15 mL) of sugar to stiff peaks with stand mixer. Gently fold egg whites into chocolate custard base and spoon into ramekins until almost filled. Smooth tops with a spatula and bake 12 minutes. Carefully remove the ramekins from the oven, and dust lightly with icing to serve.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 390
- Fat:
- 19 g
- Saturated Fat:
- 10 g
- Carbs:
- 44 g
- Fibre:
- 4 g
- Cholesterol:
- 195 mg
- Protein:
- 11 g
- Sodium:
- 110 mg
