Chocolate Pots with Orange Syrup
60 minutes + colling time
Everyone loves chocolate puddings and paired with an orange syrup a marriage made in heaven!
200ׄ°c/180°c fan – 400°f – Reg 6
Lightly grease 12 ramekins
Break 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
Leave to cool.
With electric whisk add sugar and eggs to chocolate until fully incorporated
Mix in vanilla. and flour
Pour into prepared ramekins and place in a deep baking tray add boiling water until half-way up the dishes.
Place into the oven be careful not to get scolded with boiling water in pan
Bake for 10-12 minutes remove from the tray and leave to cool for a short while
Make syrup by squeezing all the juice from oranges add to heavy duty pan add sugar and bring to the boil
Now simmer gently for approx.. 15 minutes until the sauce has started to thicken and coats the back of the spoon.
When ready to serve, pour orange sauce into centre of pots and add cream.
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!
135g 70% dark chocolate
200g soft brown sugar
4 large eggs
1 tsp vanilla extract
70g plain flour
2 tabs caster sugar