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Instructions |
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preheat oven to 160c
butter dariol moulds and dust with cocoa, shaking out the excess
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melt chocolate and butter over a bain marie
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whisk eggs, yolks and sugar until pale and thick
incorporate chocolate
sift in flour
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pour into moulds one third full
spoon 1 tsp thick toffee sc into each
one third more mixture
cook for 15 mins
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Serving
Suggestions |
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raw mix can be fridged for up to two wks
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Originally Submitted
6/19/2008
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