Black Sapote & Chocolate Devils Foodcake

Recipe Courtesy: Silky Oaks Treehouse Restaurant

100 g chocolate
80 g black sapote
125 g butter
125 g sugar
65 g flour
3 each Eggs

– Melt chocolate and butter over bain-marie.

– Whisk sugar, flour and eggs until light.

– Fold chocolate and blended sapote into the batter.

– Pipe into well greased ramekins.

– Bake to order at 200°C for 15 minutes.

1 recipe = 6/8 pax

Once baked let the devils rest in their mold for 2 to 3 minute.
Turn then around gently and serve with coconut ice cream, berry coulis and coconut reduction