A sophisticated chocolate treat for Easter.


  • 400g dark chocolate

  • 400g butter

  • 8 eggs

  • 8 yolks

  • 400g sugar

  • 300g flour


  • 1.

    1. Place moulds in freezer for 10 minutes. When chilled, brush insides with melted butter. Chill again until needed.

  • 2.

    2. Melt chocolate and butter together. Set aside.

  • 3.

    3. Over a water bath, in a metal bowl, whisk eggs, yolks and sugar until thick and fluffy

  • 4.

    4. Fold together eggs and chocolate mixture gently, then sieve in flour

  • 5.

    5. Pour mix into moulds

  • 6.

    6. Refrigerate until needed

  • 7.

    7. Bake at 170°C for 10 minutes until they ‘pop’


This recipe is by head chef Andrew Mirosch for Sirromet winery.

It is recommended you enjoy this dessert with a Signature Collection 2012 Sparkling Red.

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