- 75g butter
- 450ml milk
- 50g plain flour
- 4 eggs, separated
- 1½ tbsp cocoa powder
- 50g caster sugar
- Preheat the oven to 190°C
- Melt the butter in a pan, stir in the flour and cocoa, and blend over a low heat. Add the milk and mix well until thickened slightly. Remove from the heat and set aside to cool, then add the egg yolks and beat in.
- Put the egg whites in the bowl. Using a hand mixer, mix on speed 6 for a few seconds, then add the sugar and continue to whisk until soft peaks form. Fold in the sauce.
- Pour the mixture into a well greased 1.2 litre dish. Stand the dish in a roasting tin filled half full with boiling water, put into the oven, and bake for 40-45 minutes, until well risen.
Recipe courtesy of Russell Hobbs.
Pair with caramel ice-cream for extra indulgence.