Serves 4

Prep time 20 + 30 minutes setting minutes


4 large tbsp Greek yoghurt
85g caster sugar
150g butter, chopped
150g dark chocolate, chopped (70% cocoa solids)
3 yolks
3 eggs
1tbsp flour


Put the sugar, butter and chocolate in a heat proof bowl and set over a pan of simmering water, until melted. Add the eggs, beat well. Fold in the flour.

Pour mix into greased moulds. Set in the fridge for a minimum of 30 minutes.

Cook at 180°C for 8-9 minutes and rest for 2 minutes.

Serve with a dollop of Greek yoghurt

Chef’s tip: To make a gluten free version, simply substitute plain flour for rice flour.

Alison Azzopardi

Alison Azzopardi

Head Chef, Trabuxu Bistrot. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce.

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