3 eggs, separated
1 cup (220g) caster sugar
30g butter, melted
1 cup (250ml) milk
¾ cup (110g) dark chocolate melts, melted
½ cup (75g) flour
¼ cup (20g) desiccated coconut
icing sugar, to dust
cream, hot fudge sauce, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C or 160°C fan. Grease six 1-cup capacity ovenproof glasses or a 6-cup capacity ovenproof dish.
Using an electric beater, beat egg yolks and half of caster sugar together until pale and thick. Stir in butter. Fold in milk, chocolate, flour and coconut. In a clean bowl, beat eggwhites until soft peaks form. Gradually beat in remaining sugar until glossy. Gently fold eggwhites into chocolate mixture.
Pour mixture into prepared glasses or dish. Place in a baking pan. Pour enough boiling water into pan to come halfway up sides of glasses. Bake for 15-20 minutes, or 40-45 minutes for dish, until firm. Leave for 10 minutes in hot water, then remove. Dust with icing sugar and serve with cream and hot fudge sauce, if you like. This dish is best served warm or at room temperature.