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Dark chocolate cinnamon pots-photo in gallery

Submitted by Molly 11 June 2009

Serve with single cream.



225 g dark chocolate broken into pieces-I use Bourneville; 4 eggs separated; 5Tbsp icing sugar sifted; 1/2 tsp ground cinnamon. Single cream to serve.


Melt chocolate, either in a bowl over hot water or, carefully using a microwave. Meanwhile, place the egg yolks in a large bowl and beat in the sugar and cinnamon. Add the egg mixture to the melted chocolate while it is still hot and beat well in. Leave to cool for a few minutes.
When it has cooled to the tepid stage, whisk the egg whites in a clean bowl until they form soft peaks. Mix a third of the egg whites into the chocolate to loosen the mixture, then fold in the remainder until it is fully incorporated. Carefully spoon the mixture into 4 ramekins, about 170 ml size. Chill in the fridge until set.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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