Serves 10 x 100ml serves. Be sure to serve chilled with short bread biscuits and lavender ice cream
Ingredients – (makes 10, 100ml serves)
400g – good quality dark chocolate
6 eggs
1 cup (250g) icing sugar
60ml Cointreau
50ml strong espresso coffee
1 ½ cup good quality fruity olive oil
Process:
• melt chocolate in a small bowl over a pan of hot water over low heat
• beat egg yolks and half the sugar until smooth
• add the coffee and cointreau to the egg yolk mix, then add melted chocolate
• gradually add the olive oil until well blended
• whisk egg whites with the rest of the sugar until almost stiff
• gently fold into chocolate then place into individual ramikens or glasses
• set in fridge for 4 hours or overnight if possible
• serve chilled with short bread biscuits and lavender ice cream
