This week I have failed at everything, thanks to a certified case of Too Much To Do And Not Enough Time In Which To Do It (and a head cold). Coming last in the second round of Bake Club (last!) was the icing on the cake. With my reputation in ruins, the only thing I can do is offer you a recipe that is so simple you’d need to be even more hopeless than I have been this week to mess it up.
These are the easiest things in the world to make, but you do need to wait a few hours for them to set.
250g best quality dark chocolate, roughly chopped
4 best quality eggs, at room temperature
250ml best quality cream
Put the chocolate in a food processor and blitz to rubble. Add the eggs, but don’t turn the machine on yet. Heat the cream to boiling point, then turn on the processor and pour the hot cream down the tube. Whiz briefly until smooth, then pour into ramekins. This makes enough for four very generous servings or six more reasonable ones. Cover and put in the fridge to set – about four hours should do it. Remove from the fridge about 10 minutes before serving to take the chill off. Put a jug of cream on the table so you can pour little pools of it in the spaces left by your spoon.
Have a great weekend everyone x