INGREDIENTS

250 g of quality dark chocolate (Valrhona Caraïbe 66% cocoa for me)
50 g butter
8 egg whites 80 g caster sugar
3 egg yolks

1 pinch of salt
For the moulds:
25 softened
butter 25 g sugar
INSTRUCTIONS
Preheat your oven to 180°C.
In a bowl, melt the chocolate and butter in the microwave.

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