Flourless Chocolate and Raspberry Pots

These delicious mini chocolate-almond puddings have fresh raspberries steeped in liqueur hidden at the bottom of the pots for a boozy, fruity surprise. As they are made with ground almonds  rather than flour, they are gluten free and have a dense, moist texture that I really love. Serve with a few extra fresh raspberries and a drizzle of cream for chocolate pudding perfection.


Serves 4

120g dark chocolate chips (80% cocoa solids)

3 large eggs

100g caster sugar

Seeds from 1 vanilla pod 50g ground almonds

25g good-quality cocoa powder, plus extra for dusting

200g fresh raspberries, plus extra to serve

4 tsp crème de cacao or raspberry liqueur


1Preheat the oven to 200°C/180°C fan/Gas 6.

2Bring a kettle of water to the boil.

3Put the chocolate into a small heatproof bowl and place in the microwave. Heat on high for 20 seconds, then stir and return to the microwave for another 20 seconds. Repeat the heating and stirring until the chocolate has melted. Leave to cool.

4Separate the eggs into two bowls. Add half the sugar to the whites and beat with an electric whisk until stiff peaks form.

5Add the remaining sugar and the vanilla seeds to the egg yolks. Beat with the electric whisk until light and fluffy. Add the melted chocolate, ground almonds, cocoa powder and a spoonful of the egg whites and beat until well combined. Gently fold in the remaining whites, being careful not to knock out all the air.

6Divide the raspberries between four 200ml ramekins. Add a teaspoonful of liqueur to each one, then gently spoon the chocolate mixture evenly over the fruit.

7Put all four ramekins into a small roasting tray and pour in just enough boiling water to come 2.5cm up the sides. Place on the middle shelf of the oven for 12 minutes.

8When ready, serve immediately with a dusting of cocoa powder and a few extra raspberries.

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