160°C Circotherm
100g unsalted butter
100g good quality chocolate (70% or more cocoa solids)
2 large free range egg and 2 egg yolks
100g caster sugar
1 tsp of vanilla bean paste
100g plain flour
butter and
20g cocoa powder plus extra for dusting
100ml cream, whipped for serving
seasonal berries
gold leaf (optional)
Preheat oven to 160°C Circotherm