Gas BBQ Indirect heat
Charcoal BBQ Indirect heat
Prep time 15 minutes
Barbecuing time 20 minutes
Skill level Medium
• 125g unsalted butter
• 150g dark Fairtrade chocolate, 75% cocoa solids
• 75g caster sugar
• 4 eggs, medium
• 50g self raising flour
• 1tbsp Fairtrade cocoa powder
• Mascarpone and raspberries, to serve
Melt the butter and chocolate in a pan.
Whisk the sugar and eggs together, until light and fluffy.
Place the flour and cocoa powder in a sieve and gently fold into the egg mixture. Finally fold in the melted chocolate and butter.
Divide the mixture between three greased ramekins.
Bake over a medium, indirect heat for 20 minutes.
Serve with a quenelle of mascarpone and raspberries.
*Direct cooking is simply grilling foods directly over the heat source. For In-direct cooking the heat source is placed to the side of the food, not directly under it.
As a general rule, foods that take less than 25 minutes to cook, like boneless chicken breasts, pork chops, and steak are barbecued by the ‘Grill’ or Direct Method.
Foods that require longer cooking times at lower temperatures, like whole chicken and roasts, should be barbecued by the ‘Roast’ or In-direct Method. You can use either method on both Weber® charcoal barbecues and Weber® gas barbecues. For more information view the instructional videos within the Weber® Life part of the website www.weberbbq.co.uk
Must have accessory: Weber® Premium BBQ Gloves