John Myers
Ingredients for 1 servings:
- 115 g dark chocolate coating. 60-70% cocoa solids
- 110 g butter
- 120 g sugar
- 180 g egg yolk, equivalent to 10 eggs size M
- 50 g flour
- Fat, for the shape
- Flour , for the shape
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
enough for 6 molds
Melt the butter and chocolate coating in a bain-marie. Weigh the egg yolks in a bowl, then weigh the flour and sugar and mix in a separate bowl. While the chocolate is still not too hot, carefully add the egg yolks one at a time, stirring constantly with a whisk. The mixture must thicken with the egg yolks. Add the flour and sugar mixture all at once and mix thoroughly. Place the finished mixture in a piping bag for easier filling into the prepared tins. Grease a 6-cup muffin tin and dust it with a little flour, or fill the finished batter into ovenproof paper muffin cups. This method requires the least work. The first method is preferred by professional pastry chefs. Place the cups on a baking sheet in the center of the oven and bake. Oven: Preheat to 200°C. Baking time: max. 13 minutes if you want them to be semi-liquid.
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