4 medium eggs separated
2 tsp plain flour
4 tbs strong black coffee ie expresso (dissolve 3 tsp ground coffee in 4 tbs water)
100g caster sugar
150g plain chocolate
1 tbs ground almonds
12 squares white chocolate

Preheat oven 180°C/Gas 5

Grease 6 ANTA Small Mugs and dust with ground almonds

Melt the chocolate with the coffee in a bowl over boiling water, remove from heat and allow to cool slightly, stir in the flour, egg yolks and half the sugar and set aside.

Whisk egg whites to a soft peak, then add the sugar and continue whisking until mixture is frim but not stiff, using a metal spoon gradually fold in the cooled chocolate mixture.

Fill the cups to 1.5cm /1/2 inch from the top.
Press 2 x squares of white chocolate to each cup of mixture before baking

Place the mugs into an ANTA baking dish and half fill with boiling water.

Bake for 20 minutes and serve in the small mugs straight from the oven

Cooks note: Stir in about a tablespoon of the egg whites into the chocolate mixture to lighten the mix, it is then easier to fold in the remaining egg whites evenly.

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