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| Ingredients | Measurements |
| Dark Chocolate Callebaut 70-30-38NV | 700 g |
| Butter | 500 g |
| Whole eggs | 10 |
| Egg yolks | 10 |
| Sugar | 250 g |
| Sieved flour | 100 g |
Preparation
Melt dark chocolate and butter together in the bain marie.
Beat eggs, egg yolks and sugar in the blender until frothy. Stir the melted chocolate mass into the frosty mixture.
Carefully fold in the flour.
Divide into greased dishes. Bake in the oven at 200°C (+/- 6 minutes).
Formulation courtesy of Callebaut
