“From Emmanuelle Mercier of Strasbourg, France”
READY IN:
50mins
SERVES:
4
YIELD:
4 dishes
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter (90g) and chocolate (125g) in a double boiler.
  2. Beat the egg whites (3) with the sugar (80g) until stiff.
  3. Add the yolks (3) and flour (30g) to the chocolate mixture.
  4. Butter and sugar individual molds.
  5. Fold the egg whites into the chocolate mixture.
  6. Pour mixture into the molds and refrigerate for about 20 minutes.
  7. You can leave the molds in the refrigerator and just cook at the last moment.
  8. Place into a preheated 200 CELSIUS oven for about 8 minutes.

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