- 125 g 70% dark chocolate
- 3 T strong black coffee
- 1 T brandy
- a pinch salt
- 1⁄3 cup cream
- 3 extra-large free-range eggs
- 70 g sugar
- Woolworths lemon curd dairy ice cream, for serving
Preheat the oven to 150°C.
Break the chocolate into pieces. Melt in a saucepan with the coffee, brandy and salt. Set aside. Whip the cream until soft peaks form, then chill.
Beat the eggs and sugar until thick and frothy. Mix with the cream and gradually add the chocolate.
Divide between 6–8 ramekins and place in a pan of hot water. Bake for 30 minutes or until set. Serve with a scoop of lemon curd ice cream.