190g Dark Chocolate
190g caster sugar
Tasman Sea Salt with Pepper Berry
Preheat the oven to 120°C
Melt chocolate and butter together in a heatproof bowl over simmering water, or simply in the microwave
In a separate bowl whisk eggs and sugar until light and fluffy.
Stir a good pinch of Tasman Sea Salt with Pepper Berry into the chocolate and butter, before whisking in the eggs and sugar.
Diving between 6 – 8 ramekins and bake for 45 minutes until just cooked.
Remove from the oven and leave to cool slightly before serving with quartered figs and some crème fraiche, sprinkled with another pinch of Tasman Sea Salt with Pepper Berry.