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

  1. Preheat oven 180C/160C fan/gas 5
  2. Grease 6 ANTA small mugs and dust with ground almonds
  3. Melt the chocolate in a bowl over boiling water with the coffee, remove from heat and allow to cool slightly, stir in the flour, egg yolks and half the sugar and set aside.
  4. Whisk egg whites to a soft peak, then add the sugar and continue whisking until mixture is firm but not stiff, using a metal spoon gradually fold in the cooled chocolate mixture.
  5. Fill the cups to 1.5cm /1/2 inch from the top
  6. Press 2 x squares of white chocolate to each cup of mixture before bakingPlace the mugs into an ANTA baking dish and half fill with boiling water.
  7. Bake for 20 minutes then serve immediately 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

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