Summary

Ingredients

• 80 g chocolate, dark, rouhly chopped
• 4 medium egg (s), separated
• 80 g butter
• 80 g suar
• 1 vanilla pod, which the pulp
• 80 g almond (s), round

For the cast:

• 100 g chocolate, dark, hacked
• 300 g whipped cream
• Butter, for greasing the molds
• Sugar, for sprinkling

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Instructions

1. Melt the chocolate in a double boiler, remove it and let it cool down. Separate eggs. Stir the butter and sugar for about 6 minutes until the sugar has completely dissolved. Stir in the egg yolks one by one.
2. Fold the vanilla pulp, almonds and chocolate into the egg mixture. Beat the egg whites until stiff and pour in the remaining sugar. Stir a third of the egg white into the chocolate mixture, carefully fold in the rest. Butter six refractory molds (150ml each) and sprinkle with sugar.
3. Pour in the dough, place the molds in the drip pan of the oven preheated to 190 ° degrees. Then pour in enough boiling water that about a third of the molds are inside and bake for about 20 minutes on the middle rack.
4. Then take out the molds and let cool down a little. Melt the chopped chocolate in the cream. Carefully remove the moor from the edge and turn it out, pour the sauce over it. Serve the whole thing with a dollop of whipped cream and a couple of chocolate slices.