INGREDIENTS:

– 900 ml cooking cream
– 6 no.s egg yolks
– 1 no. whole egg
– 90 grams castor sugar
– 300 grams Ecuadorian dark chocolate; roughly chopped
– Zest of 1 lemon

METHOD:

–  Preheat the oven to 140° C.
– In a heavy-based pan, bring the cream and lemon zest to boiling point. Turn the flame off and cover with an aluminum foil. Let it infuse for 10 minutes.
–  In a KitchenAid Stand Mixer, whisk together egg yolks, egg and sugar till just mixed together. Do not whisk in to incorporate air.
–  Stir in the chocolate in the infused cream. Mix to form a smooth emulsion.
–  Pour this mixture into the egg yolk mixture. Mix well.
–  Pour into ramekins.
–  Bake in a water bath in the pre heated oven for 20 minutes.
–  A little more zest over the baked pots makes it even more decadent.
–  Dig in while it is still warm .

PRODUCTS FEATURED: