By Head Chef of Chapel Hill Wines, Chris Imgraben
Self-Saucing Chocolate Pomegranate Tortino Recipe
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.
