Ingredients:

250gm sellbourne chocolate
300gm butter
150gm caster sugar
5 whole eggs
5 egg yolk
115 gm flour
60 gms hazelnut paste

Method:-

1. Melt butter and chocolate together in a boiler and keep aside to cool.

2. Take caramel custard mould and grease it well.

3. Dust the mould with cocoa powder and pour mix and keep aside.

4. Beat the eggs and sugar till stiff.

5. Add in the cocoa, butter mix it, then dust in the flour with a service spoon, add hazelnut paste slowly and mix again.

6. Pour the mix in the prepared mould and set it in the fridge.

7. At the time of serving remove from fridge and bake at 180c for 10 to 15 mins. Once half-cooked, remove and invert it on a plate and serve with vanilla icecream.

Try our recipes for an enjoyable, less-taxing and more-collaborative and definitely more romantic Valentines Day celebration.