Pre-heat the oven to 200c.
Brush 6 x 8cm dariole moulds with butter then coat in cocoa powder and nuts.
Melt the butter and chocolate together, add the sugar flour and eggs and whisk for 30 seconds, then divide between the 6 moulds place onto a baking tray and bake for 8 to 10 minutes. Leave to rest for 2 minutes.
Blitz ½ the strawberries to a puree fold through the rest of the strawberries to coat.
Tip onto plates then dust cocoa powder spoon a quenelle of cream on the side and spoon the strawberries around serve with the wine.
Pre-heat the oven to 200c.
Brush 6 x 8cm dariole moulds with butter then coat in cocoa powder and nuts.
Melt the butter and chocolate together, add the sugar flour and eggs and whisk for 30 seconds, then divide between the 6 moulds place onto a baking tray and bake for 8 to 10 minutes. Leave to rest for 2 minutes.
Blitz ½ the strawberries to a puree fold through the rest of the strawberries to coat.
Tip onto plates then dust cocoa powder spoon a quenelle of cream on the side and spoon the strawberries around serve with the wine.
