Serves: 4

Prep Time: 20 mins

Chilling time: at least 2 hours

Cooking Time: 15 minutes




100g butter

50g sugar

Tsp vanilla extract

125g 70% cocoa solid choc

2 whole eggs

2 yolks

40g flour, sifted

4 creme eggs  (use any of your fave soft centered eggs)



  1. Melt 125g of 70% solid chocolate and 100g butter over barely simmering water.
  2. Whisk the 2 whole eggs, 2 egg yolks, 50g sugar and 1tsp vanilla extract for full 5minutes until thick and pale and stable.
  3. Fold in 40g sifted flour, then the chocolate mix.
  4. Butter and dust cocoa powder in 4 dariole moulds (150g) shake out excess.
  5. In each dariole, spoon some mix into the moulds, until about 1/3 full.
  6. Sit a cream egg, sideways, on top. Then top with the rest of the mix.
  7. I like to chill them for at least 2 hours and up to 48 hours.
  8. Bake at 180c for approximately 12-15 minutes. 
  9. Serve.

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