50g unsalted butter, plus extra for greasing
75g caster sugar, plus 2tbsp for sprinkling
225g strawberries, chopped
2tbsp orange liqueur
100g dark chocolate, 70% cocoa solids, broken into pieces
350ml full-fat milk
1tbsp cocoa powder
50g plain flour
4 large eggs, separated
Icing sugar, for dusting
HOW TO MAKE:
Preheat the oven to 200C/180C Fan/Gas 6. Put in a baking sheet to heat. Grease 6 ramekins with butter, sprinkle with 2tbsp sugar, add strawberries and liqueur.
Melt the chocolate in a heatproof bowl over a pan of simmering water. Heat the milk to just below boiling point, remove from the heat, stir in the remaining sugar and cocoa until dissolved, then stir in the chocolate. In another pan, make a roux with the butter and flour.
Remove the pan from the heat and stir the chocolate milk into the roux. Slowly bring to the boil, stirring, and cook for 1 minute, until smooth and thick. Remove from the heat, cool, then beat in the egg yolks.
Whisk the egg whites until stiff. Add a spoonful to the chocolate, then pour the sauce over the remaining egg whites and fold together.
Pour into the ramekins, put on the hot baking sheet and bake for 18-20 minutes, until firm to the touch. Dust with icing sugar and serve immediately.
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