Serves: 6 - 8
200 g good quality dark chocolate
200 g Clover Springbok Butter – unsalted
30 ml dark rum
grated rind of one orange
4 egg yolks
250 ml (200 g) sugar
125 ml (70 g) cake flour, sifted
250 ml Clover fresh cream, whipped (optional)
Preheat oven to 180°C.
Grease 8 ramekins or small pie dishes with butter.
Melt the chocolate and butter together over simmering water.
Remove from heat and stir in the rum and orange rind.
Allow to cool to room temperature.
Beat the eggs, egg yolks and sugar together with an electric mixer.
Beat until thick and pale.
Lightly fold in the chocolate and sifted flour.
Pour equal amounts of batter into the moulds.
Place on a baking tray and bake for 10 – 15 minutes or until the surface is crusty and the centres still soft.
Place ramekins or pie dishes on dessert plates and serve with whipped cream.
CLOVER INGREDIENTS USED IN THIS RECIPE