"Over 10 years ago I tried a pão de ló in Portugal - the shops have these cakes all lined up along the bench surrounded by frilly paper," says Mat Lindsay. "The traditional version is a classic eggs and sugar kind of thing and never has cocoa, but our take is kind of like a chocolate fondant self-saucing pudding. It's really simple to make and there's no mess; you serve it in the paper that you bake it in."
- 2½ tbsp Dutch-process cocoa
- 8 egg yolks
- 2 eggs
- 100 gm caster sugar
- 50 gm (⅓ cup) plain flour, sifted
- 1Preheat oven to 220°C. Sift cocoa over a baking tray thinly but evenly, then roast, stirring every minute until dark and it smells toasted (3-4 minutes).
- 2Grease and line four 12cm-diameter cake tins or ovenproof bowls with 30cm square pieces of baking paper, squashing folds of paper against tins.
- 3Whisk yolks, eggs and sugar in an electric mixer until pale and doubled in size (3-4 minutes). Gently fold in flour and toasted cocoa until fully incorporated. Divide batter among tins and bake until centre is just set but still a little runny (7-9 minutes; it may take you a couple of tries to get the timing perfect). Cool in tins for 5 minutes. Serve warm or at room temperature with pouring cream.
Drink Suggestion: Punset nebbiolo chinato, Piedmont. Drink suggestion by Julien Dromgool