Ingreadient :

• 15g butter
• 1 tbs cocoa powder
• 125g dark chocolate
• 125g  butter
• 4 eggs
• 100g  caster sugar
• 60g plain flour
• Cocoa powder to dust
• 500g strawberries hulled
• Orange wine
• Clotted cream

Direction :

1. Preheat the oven to 200c.
2. Brush 6 x 8cm dariole moulds with butter then coat in cocoa powder.
3. Melt the butter and chocolate together, add the sugar, flour and eggs and whisk for 30 seconds, then divide between the 6 moulds, place onto a baking tray and bake for 8 to 10 minutes. Leave to rest for 2 minutes.
4. Blitz ½ the strawberries to a puree and fold through the rest of the strawberries to coat.
5. Tip onto plates then dust with cocoa powder. Spoon a quenelle of cream on the side and spoon the strawberries around. Serve with the wine.