Preparation Time: 20 minutes
Cooking Time 10 minutes
Serves 2 Calories 552 Kcals Fat content per serving 38g (22g saturated fat)
Ingredients:
• 50g dark chocolate (75% cocoa solids)
• 1 pot Total Honey Twinpot
• 50g diced butter
• 30g golden caster sugar
• 1 egg yolk
• 1 large egg
• 15g plain flour, sieved
Method:
• Preheat the oven to 180?c / 350?c / Gas mark 4
• Butter two ramekin dishes and dust with flour Place a small disk of greaseproof paper in the bottom of each ramekin.
• Melt the chocolate, a teaspoon of honey from the twinpot, and butter together over a pan.
• In other pan whisk sugar, egg yolk and egg until the mixture forms soft peaks.
• Fold the two mixtures together and then fold in the flour.
• Pour into the prepared ramekins and bake in the centre of the oven for seven minutes.
• Allow to rest for two minutes.
• To serve, turn out onto the centre of a plate and serve with a spoonful of Greek yoghurt and a drizzle of the remaining honey.
Recipe by Paul Wharrier, Total Greek Yoghurt Development Chef.
For more recipes or product information please contact Laura Darke, Press Office on 020 7630 5000. Email: PR@totalgreekyoghurt.com