|200 g||dark chocolate — chopped|
|100 g||castor sugar|
|150 ml||willow creek blood orange flavoured olive oil|
|4||eggs — just the yolks|
|2 Tbs||potato flour or cake flour|
Preheat the oven to
Grease 6 ramekins or coffee cups with a pastry brush and Willow Creek Blood
Orange Flavoured Olive Oil.
Place the chocolate and sugar into a heatproof bowl over a pot of simmering
Simmer until the
chocolate have melted and the sugar is no longer grainy.
Remove from the heat.
Add the Willow Creek
Blood Orange Flavoured Olive Oil and whisk together until combined.
Add the egg yolks and
eggs one by one beating well until nice and glossy.
Sieve and fold in the
Pour into the ramekins
and place in the fridge to chill for at least 2 hours – this is really
important to allow the chocolate to set.
Place onto a baking tray
and bake for 12 mins until the tops have formed a crust and they are starting
to come away from the sides of their moulds.
Allow to rest for a min
Run a knife around the
edges of the ramekin and turn out onto a plate.
Alternatively it can be
served in the ramekin or coffee cup.
For presentation, slice
the orange in 7mm thick round slices.
Place in a pan with the
sugar and caramelise until golden and syrupy .
Serve with the chocolate
reprinted with permission of Willow Creek.