- 1,2 lb (500gm) 66% Chocolate "Pur Caraibe"
- 1,2 lb (500gm) Butter
- 10 egg yolks
- 10 whole eggs
- 1.2 lb (225 gm ) sugar
- 4 oz(100 gm AP flour
Before greasing the molds with using a pastry brush, it is necessary
to chill them in the fridge or freezer .
Then repeat the operation , after this second time we need to slightly flour
put them back in the fridge until the mix is ready .
Primarily melt chocolate and butter together over a double boiler
In the mixer, mix together
on 2nd speed yolks eggs and sugar until light and forming a ribbon (like sponge cake )
Add the chocolate/butter mix
let incorporate slowly , then add the sifted flour into the mixer . Finish homogenizing using a rubber spatula.
Pour right away into the floured
molds, using a ladle
in the fridge until ready to be baked at 350ºF for 7 to 9 min .