Beat the eggs and blanch them with the sugar. Melt the chocolate in a bain-marie and gently incorporate it into the blanched eggs. Add the melted butter.
Add the sifted flour, mixing well so as not to get lumps. Add the milk and bitter cocoa. Once the mixture is completely homogenous and smooth, pour it into previously buttered aluminum ramekins.
Placer les ramequins au congélateur au moins 12 heures avant de les passer au four. Cuire à 190°C pendant 15 min.
Servez les dès la sortie du four accompagnés d'une glace vanille.
Food and wine pairings: We suggest our Gewurztraminer Selection of noble grains or our Clémence Pinot gris
