It’s Valentine’s Day soon so how do you show you care?
Most lovers would be more than happy to be given one of these delicious and beautiful bakes, served with nothing other than two spoons.
warm date and chocolate valentine pots
100g chopped dates
50g white chocolate, broken into pieces
40g toasted chopped mixed nuts
75g dark chocolate, broken into pieces
75g unsalted butter
75ml semi-skimmed milk
60g caster sugar
2 medium eggs, whisked
1tsp vanilla extract
1/4tsp baking powder
A pinch of cream of tartar
50g ground almonds
Pre-heat the oven to 200C/Fan 180C/Gas Mark 6.
Lightly grease six ramekins or ovenproof espresso cups with a little butter (unless you’re incredibly hungry, you can save some for another night).
Divide the chopped dates (Whitworths work well) equally between the ramekins or cups and sprinkle the white chocolate and the chopped nuts over the top of the dates, again equally dividing between the ramekins or cups.
Place the dark chocolate, butter, milk and caster sugar in a heavy-based saucepan and gently heat until the chocolate has melted. Transfer to a mixing bowl and stir until smooth.
Whisk the eggs, vanilla extract, baking powder and the cream of tartar into the dark chocolate mixture until evenly combined.
Gently fold in the ground almonds and divide the mixture evenly between the ramekins or cups.
Bake in the centre of the pre-heated oven for 20 minutes, or until the surface is cooked but soft and fudge-like in the centre.
Serve warm with a scoop of ice cream or clotted cream.