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Chocolate Pots with Orange Syrup

60 minutes + colling time

12

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60 minutes + colling time

Pudding
Cherry Tarts

Introduction

Everyone loves chocolate puddings and paired with an orange syrup a marriage made in heaven!

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Oven temperature

200ׄ°c/180°c fan – 400°f – Reg 6

Steps

  1. Lightly grease 12 ramekins

  2. Break the chocolate into a bowl with butter and pinch salt and gently heat over simmering water until all melted and combined. Keep an eye on this and stir every now and then

  3. Leave to cool.

  4. With electric whisk cream butter and sugar mix in eggs then add the chocolate until fully incorporated

  5. Mix in vanilla. and flour

  6. Pour into prepared ramekins and place in a deep baking tray add boiling water until halfway up the dishes.

  7. Place into the oven be careful not to get scolded with boiling water in the pan

  8. Bake for 10-12 minutes remove from the tray and leave to cool for a short while

  9. Make syrup by squeezing all the juice from oranges add to a heavy-duty pan add sugar and bring to the boil

  10. Now simmer gently for approx.. 15 minutes until the sauce has started to thicken and coats the back of the spoon.

  11. When ready to serve, pour the orange sauce into the centre of pots and add cream.

Cooks tips

The pots can be made in advance freeze before cooking, allow 5 minutes extra in oven if cooked from frozen. Also allow to cool for a few minutes as the centre can be very hot!

Serve with

Clotted Cream

Other recipe ideas

Wine pairing

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Cherry Tarts

Ingredients

  • 135g 70% dark chocolate

  • 135g butter

  • 200g soft brown sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 70g plain flour

Orange Syrup

  • 4 oranges

  • 2 tabs caster sugar