125g (4oz) dark chocolate with a minimum of 60% cocoa solids, such as Valrhona, chopped
300ml (½ pint) double cream
1tsp. vanilla extract
4 large egg yolks
3Tbsp. caster sugar
Cocoa powder to dust
Directions
Step 1
Preheat the oven to 150°C (130°C fan) mark 2. Divide frozen raspberries among six 125ml (4fl oz) ramekins.
Step 2
Put the chocolate in a saucepan with the cream and set over a medium heat. Bring slowly to the boil and allow the chocolate to melt. Stir in the vanilla extract and set aside to cool slightly.
Step 3
Put yolks and caster sugar into a bowl and stir together using a wooden spoon. Pour in the chocolate mixture and stir to combine. Divide the mixture evenly among the ramekins, then put them into a roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake for 25min. Remove from oven and cool, then cover and chill overnight.
Step 4
Remove the ramekins from the fridge half an hour before serving to allow them to reach room temperature. Just before serving, dust with cocoa powder.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
