250 g plain dark chocolate 3 egg yolk, lightly beaten 25 g soft butter 300ml milk 3 table spoon corn flour 100g sugar 5 egg whites
Set your oven at 190 degrees Grate 50 g of chocolate, melt a little bit of butter then coat the inside of the ramequins with it. Add the grated chocolate and coat the inside of the ramequin , remove any excess. Dilute a cup of milk with corn flour, the add the rest of the milk and bring to the boil; cook until it thickens to a custard consistency. Add the chocolate and and whisk until melted, let cool for a few minutes then add the egg yolks. Leave to cool Whisk the egg white to a soft peak foam then gradually add the sugar. Incorporate, bit by bit to the chocolate, mix gently with a spoon. Divide the mix into the ramequins Bake for 8 to 10 minutes. Serve with ice cream or a fruit couli…
