- 50g/1¾oz unsalted butter
- 2 free-range eggs, beaten
- 75ml/3f loz double cream
- 2 tbsp caster sugar
- 4 amaretti biscuits, crushed
- 100g/3½oz blackberries
- 50g/1¾oz unsalted butter
- 1 tbsp caster sugar
- 1 tbsp coca powder
- 50ml/2fl oz golden syrup
- 75ml/3fl oz double cream
- Preheat the oven to 200C/400F/Gas 6.
- For the frittata, divide the butter betwee two, small blini pans.
- Place the eggs, cream, sugar, biscuits and blackberries into a bowl and mix together.
- Divide the mixture between the blini pans and transfer to the oven for 10 minutes.
- For the chocolate sauce, melt the butter in a pan over a medium heat and add the sugar and cocoa, and stir until the sugar has dissloved.
- Add the golden syrup and double cream and cook , until the sauce thickens.
- Serve the frittatas in their pans and spoon over some of the chocolate sauce.