Warm chocolate and gianduja pot cake

Serving size: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

90g 55% minimum cocoa solid chocolate
60g unsalted butter plus 20g for ramekins
60g caster sugar
120g plain flour
30g gianduja (Italian toasted hazelnut and chocolate paste)
3 whole free range eggs

For the foam:
100g caster sugar
300ml double cream
1 teaspoon green tea powder (matcha)

Featured in:
June 2015

To make the foam, place the cream and sugar in a deep based pan and gently heat (do not boil). When the sugar has completely melted, take off the fire and add the tea powder. Set aside for 20 minutes to infuse.

Strain the cream in a 500ml cream whipper bottle, charge with one cartridge of N20 and refrigerate for at least 4 hours.

Warm the oven to 180C. Butter 4 porcelain ramekins and melt the chocolate with the butter on a water bath. In a separate bowl, whisk the eggs and sugar until pale and fluffy. Gently fold the gianduja paste and flour into the mix, add the melted chocolate and mix well.

Pour the mixture in the ramekins and cook for 8–9 minutes.

Serve warm with the tea foam.

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