Self-Saucing Chocolate Pomegranate Tortino Recipe

By Head Chef of Chapel Hill Wines, Chris Imgraben

Self-Saucing Chocolate Pomegranate Tortino Recipe

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Ingredients (Serves 10) 

300g Dark Couverture Chocolate

150g Plain Flour

300g Butter

150g Sugar

8 Eggs

50g Vincotto

 

Method

Preheat the oven to 165°C. Lightly grease with butter individual ramekin dishes, 8cm in diameter.

Melt the butter and chocolate in a microwave or double saucepan.

Blend the eggs, flour and sugar together, then add the melted chocolate and the Vincotto and mix well.

Pour the mixture into the greased containers and bake for 10 minutes.

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