desserts

Ingredients

	3 large egg(s)
	1 medium egg yolk
	300 g caster sugar
	1 quantity cocoa powder, 3 tbsp
	25 g chocolate, plain, cooking
	284 ml half cream, 1/2 pint
	1 spray low-fat cooking spray
	1 teaspoon vanilla essence

Instructions

• Preheat oven to Gas Mark 2/300°F/150°C. Fill the bottom of a roasting pan with 2.5cm ( 1 inch ) of water and place in oven.
  
  
• Whisk together eggs, yolk and 100g ( 3½ oz ) of sugar in a medium bowl.
  
  
• Combine cocoa, chocolate and cream in a small pan. Heat chocolate mixture over medium heat, stirring frequently, until chocolate is melted and steam rises from surface, about 4 to 5 minutes; pour into egg mixture, whisking constantly, then mix in vanilla.
  
  
• Divide among 8 small ( approx 100ml ( 4 fl oz ) ) custard cups or ramekins; place cups in roasting pan, pour in enough boiling water to come half way up the sides of the cups and bake until almost set in the middle, about 1 hour and 15 minutes. Remove from oven and chill for at least 3 hours.
  
  
• When cups are thoroughly cooled, mix remaining sugar with 50ml ( 2 fl oz ) water in a saucepan over medium heat; heat, gently swirling pan occasionally off heat, until sugar dissolves, about 4 minutes. Increase heat to high and cook until mixture is an amber colour, stirring occasionally, about 10 minutes. Remove pan from heat and place bottom of pan in cold water to stop the cooking process.
  
  
• Coat a tablespoon with cooking spray. Drizzle ¾ tablespoon of sugar mixture over each custard cup, tilting cup to spread glaze evenly. Serve immediately.