Molten Chocolate Parcels

Serves: 4

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Prep Time: 25

Cook Time: 20

• 250g (9oz) dark chocolate, chopped
• 60g (2½oz) butter, at room temperature
• 100g (3½oz) caster sugar
• 3 medium eggs, lightly beaten
• 1tsp vanilla extract
• 40g (1½oz) plain flour
• 6 large filo pastry sheets
• Icing sugar, to dust

Method

1. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn’t touch the water). When melted and smooth, set aside to cool for 15min.
2. Put 40g (1½oz) of the butter and all the caster sugar into a separate large bowl and beat together with a handheld electric whisk until pale and fluffy. Gradually add the eggs, beating well after each addition. Next beat in the vanilla, then fold in the flour with a large metal spoon. Finally, fold in the melted and cooled chocolate. Chill mixture until firm, about 1hr.
3. When the chocolate mixture is firm, melt the remaining butter. Trim all the filo sheets into rough 30.5cm x 30.5cm (12in x 12in) squares. Lay out four of the filo squares, then brush each with melted butter. Top each with another filo square and brush again with butter. Next, using your hands, shape ¼ of the firm chocolate mixture into a ball (it will be messy!) and put in the middle of one of the squares. Repeat with remaining chocolate mixture. Wash your hands before gathering the pastry above the filling, squeezing tightly to seal and scrunching lightly on top. Transfer to a baking tray. Repeat with remaining parcels. Chill for 30min.
4. Preheat oven to 180°C (160°C) mark 4 and bake the parcels for 15min. Dust with icing sugar and serve immediately with cream, vanilla ice cream or crème fraîche.

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