A recipe adapted and concocted by Caroline, one of the chocolate sisters : without flour, with a small quantity of butter and sublime melt-in-your-mouth taste
For 4 individual ramemkins
- 100g of good black chocolate
- 2 whole eggs
- 20g of butter
- 80g of sugar
Beat the eggs whole, incorporate the sugar.
Melt the chocolate in a double boiler with the butter.
Incorporate with the eggs and sugar mixture.
Divide into 4 ramekins and bake for 20 min at thermostat 6. The edge must be cooked and the heart melting.
It should be eaten lukewarm or cold—and obviously at any time during the day!
Variations:
- For purists: use a top notch chocolate (Madagascar is our favorite of the moment because of its fruity side);
- For gourmets: add an insert with honey or praline or chestnut cream or salty butter to vary the pleasures.
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