Prep Time
20 minutes + cooling
Cooking Time
40 minutes
Serves
5-6 people
Gregg says, "Is this clever or what? You mix it all together, stick it in the oven and when it comes out it’s got a light crusted sponge on top and a hot sticky chocolate sauce underneath. Quite brilliant."
Method
Put the chocolate in a small saucepan with the milk and heat gently until the chocolate has melted. Stir in the brandy if using.
Beat together the butter and sugar in a bowl until pale and fluffy. Gradually beat in the egg yolks, flour, cocoa powder and chocolate mixture.
Whisk the egg whites in a separate, grease-free bowl until they hold their shape. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture, then fold in the remaining egg whites.
Turn the mixture into a 1.5 litre (2½ pint) pie dish or 8cm x 8cm ramekins and place in a roasting tin. Pour boiling water to a depth of 2.5 cm (1 inch) into the tin.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4 - for about 35 minutes in a pie dish and about 20 mins in ramekins - until a crust has formed.
Dust generously with cocoa powder and serve hot with whipped cream.
