Serves 6
- 225g dark chocolate – 70%
- 185g unsalted butter
- 185g passionfruit puree
- 5 whole eggs
- 250g castor sugar
Gently melt the butter, passionfruit and chocolate together over a bain marie, do not overheat. Whip the eggs and sugar until ribbon consistency. Fold together. Grease the moulds with butter and dust with castor sugar. Place a round piece of baking paper in the bottom of the mould. Fill the moulds to ¾, cook in a bain marie at 140˚C, for 25 to 30 minutes.
Enjoy this dish with De Bortoli Show Liqueur Muscat
