Ingredients
200ml double cream
50g/1¾oz chocolate
small piece root ginger, peeled and grated
2 free-range egg whites
50g/1¾oz sugar
1 free-range egg yolk
150ml/1/4pint/5fl oz ready-made custard
30g/1oz dark chocolate
1 tsp vegetable oil
Method
1. Preheat an oven to 220C/425F/Gas 7.
2. To make the sauce, melt together the cream, chocolate and ginger in a small saucepan over a low heat. Remove from the heat and set aside.
3. Whisk the egg whites until stiff peaks form.
4. Fold the sugar and the egg yolk into the custard.
5. Break the chocolate into the custard mixture.
6. Fold the egg whites into the custard mixture.
7. Heat the oil in a small oven-proof frying pan. Pour in the mixture and bake in a the oven for eight minutes, or until risen and golden.
8. Serve drizzled with the ginger chocolate sauce.
