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Prep Time
45 mins
Total Time
1 h
Serves
Serves 6

Ingredients

1 1/2
milk
375
1/2
vanilla bean, split
0
1
cardamom
5
1/4
sugar
60
1/3
All Purpose Flour
75
6
Large Eggs, separated
0
6
dark chocolate, finely chopped
175
2
coffee liqueur
30
1
unsalted butter, melted
15
0
Icing sugar for dusting
0

Method

Step 1
Combine milk, vanilla and cardamom in a heavy saucepan. Heat through, then remove from heat. Brush inside of ramekins with melted butter, coat with sugar, then set on a baking tray.
Step 2
In a small bowl combine egg yolks, 3 tbsp (45mL) sugar and flour, and whisk until smooth. Add a small amount of warm milk mixture to egg mixture first to temper eggs; then add egg mixture slowly to saucepan with remaining milk mixture. Cook custard over medium low heat, stirring constantly until thickened, but do not let boil. Remove from heat, add chocolate and stir until melted, then add liqueur. Let cool to room temperature and remove vanilla bean.
Step 3
Pre-heat oven to 425°F (220°C). Whip egg whites and remaining 1 tbsp (15 mL) of sugar to stiff peaks with stand mixer. Gently fold egg whites into chocolate custard base and spoon into ramekins until almost filled. Smooth tops with a spatula and bake 12 minutes. Carefully remove the ramekins from the oven, and dust lightly with icing to serve.

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Nutritional Facts Per Serving

Calories:
390
Fat:
19 g
Saturated Fat:
10 g
Carbs:
44 g
Fibre:
4 g
Cholesterol:
195 mg
Protein:
11 g
Sodium:
110 mg