This month's recipe from Claire


This month it seemed appropriate to honour St Valentine’s Day, for although I have left behind the headiness of youth sufficiently to regard with cynicism the copious racks of cards and chocolates in shops, I still love to discreetly make a token tribute, and with me that usually takes the form of baked goods. The powerful flavour combination of dark chocolate and raspberries is evocative and appealing, and these delicious ‘molten’ chocolate desserts are so quick and easy, that anyone can achieve heavenly results to impress their Loved One. Give them a try, whether or not it’s 14th February. They will lift your mood on any grey day.



Chocolate Raspberry Pots


Serves 2

 

Ingredients

50g / 1¾oz good dark chocolate

25g / 1oz butter

1 medium egg

15g / ½oz caster sugar

10g / ½ tablespoon plain flour

7ml / ½ tablespoon brandy

50g / 1¾oz fresh raspberries

 

Method

1.            Preheat oven to 220’C / gas 7 / 425’F. Grease two ovenproof ramekins.

2.            Break the chocolate into pieces and place in a heatproof bowl with the butter. Either microwave for about 1 minute until melted, or place over a pan of simmering water, making sure the bowl doesn’t touch the water, and stir until melted.

3.            Put the caster sugar into another bowl and add the egg. Beat for several minutes until light and creamy. You can either do this by hand with metal fork, or better still, with a hand-held electric beater.

4.            Add to the beaten egg and sugar the chocolate butter mixture, the flour and the brandy, and fold all together gently with a metal spoon until well combined.

5.            Arrange the raspberries in the bottom of the ramekins and spoon the chocolate sponge mixture over the top.

6.            Place into the oven on a baking tray for 8 – 10 minutes until slightly risen and firm to the touch on top. Dust with icing sugar and serve immediately.

 

 

Time plan tip: You can prepare them right up to the baking stage in advance, leave them in the fridge for up to 2 hours until ready to bake, then bake for a little longer, about 10 – 12 minutes.