Warm chocolate cake with ice cream and vincotto

  • Serves 6-8


  • 125g butter
  • 125g good dark chocolate (Valrhona)*
  • 3/4 cup castor sugar
  • 3 whole eggs
  • 3 tbsp self-raising flour
*Ingredients available from Togninis Milton.


Over a double boiler, melt butter and chocolate. Place to one side. In a bowl combine castor sugar, eggs and self-raising flour. Stir until well combined. Add chocolate mixture to egg mixture. Pour mix into four buttered ramekins and set aside until ready to use. Bake in a moderate oven for 15-20 minutes until just set. Remove from oven and serve with a scoop of vanilla or praline ice cream and drizzle with vincotto plain or fig flavoured.

Variations: Chocolate cake could also be served with poached pears and chocolate sauce with carob vincotto to enhance its flavour or with clotted cream and mixed seasonal berries that have been tossed in raspberry vincotto.

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