METHOD OF HOW TO COOK

• Make a bain-marie and
• gradually melt the chocolate,
• butter and sugar.
• Sift the flour, set aside.
• Once chocolate mixture has
• melted, leave to cool.
• Fold in flour gradually into
• chocolate mixture.
• Whisk egg whites, fold into
• chocolate and flour mixture.
• Put into a piping bag.
• Lightly oil a dariole mould and
• pipe mixture into mould.
• Bake at 170°C for approx. eight
• to nine minutes.
• Rest for a minute before
• turning out.

INGREDIENTS

115g good quality dark chocolate
110g butter
125g caster sugar
105g soft peak egg whites
12g plain flour

Recipe from:

The Brasserie on the Bay
Prince’s Golf Club, Sandwich Bay, Sandwich, Kent CT13 9QB
01304 611118
a.mcguirk@princesgolfclub.co.uk
www.princesgolfclub.co.uk