Ingredients

For Soup:

• 50g / 1,8oz dark chocolate, 60-70% cocoa solids
• 50g / 1,8oz whipping cream
• 50g / 1,8oz butter
• 4 eggs, separated

To Serve:

• Icing sugar, for dusting
• Good handful of chopped almonds
• 120-180ml / 4-6oz créme fraiche

Method

1. Preheat the oven to 100°C / gas ¼ / 212°F .
2. In a gently warmed bain-marie (or a bowl set over, but not touching, some gently simmering water), heat the chocolate and butter until just melted. Add the egg yolks and combine lightly.
3. In separate bowls, lightly whip the cream to ribbon stage and beat the egg whites until standing in soft peaks, but being careful not to over-beat.
4. Fold these into the chocolate
   mixture and immediately transfer to 4-6 individual ovenproof serving bowls.
5. Bake for 9 minutes.
6. Allow to stand for a minute or so after removing from the oven.
7. Then sprinkle with icing sugar, scatter with chopped almonds and top with a spoonful of créme fraiche.