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Serves: 5 (depending on the size of your ramekin)


  • 125g cream/reduced fat cream
  • 100 g Lindt Excellence Chili Chocolate
  • 20g Cocoa powder
  • 2 egg yolks
  • 15g cornstarch (dilute with a small amount of cold water)
  • 6 egg whites
  • 80g castor sugar


  1. Bring the cream to the boil, adding the chopped chocolate and cocoa powder off the heat.
  2. Stir until smooth
  3. Whisk in the yolks and diluted cornstarch and cook out until just thick.
  4. Forma soft meringue with the egg whites adding the sugar until smooth and glossy.
  5. Whisk in 1/3 of the meringue and then fold in the other 2/3 of the meringue into the chocolate mixture
  6. Pour into the buttered and sugared ramekins, cleaning the top of the ramekin
  7. Bake at 200 deg for 9 minutes

I found this recipe on the Women’s Health website but added my own twist to it by using chili chocolate instead of the Madagascar 65% cocoa.




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