Name: Tuile biscuits with rich chocolate pudding
Yield: 8 servings
Cuisine: Bake
Ingredients: 4.00 eggs white; 125.00 ml castor sugar; 250.00 ml flour cake; 45.00 ml butter; 250.00 ml butter cubed; 200.00 g dark chocolate chopped; 4.00 eggs whole; 4.00 eggs just the yolks; 250.00 ml sugar; 125.00 ml flour cake

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Ingredients (10)

4.00	eggs — white
125.00 ml	castor sugar
250.00 ml	flour — cake
45.00 ml	butter

CHOCOLATE PUDDING

250.00 ml	butter — cubed
200.00 g	dark chocolate — chopped
4.00	eggs — whole
4.00	eggs — just the yolks
250.00 ml	sugar
125.00 ml	flour — cake

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Method:

TUILE BISCUITS:
Preheat oven to 200 ºC and lightly grease the baking tray.
Melt butter and allow to cool.
Whisk egg whites, castor sugar and flour together for 2 to 3 minutes.
Whisk in cooled butter and allow to rest in the fridge for 1 hour, covered.
Using a template, mould the mixture and bake it for 2 to 5 minutes.
Quickly remove the tuile biscuit from the tray and form into the desired shape. Don’t make too many on one tray, as they set quickly after coming out of the oven.
CHOCOLATE PUDDING:
Preheat oven to 180 ºC and grease 8 dariole moulds.
Melt butter and chocolate together in a bowl over simmering water.
Whisk eggs whites, egg yolks and sugar until thick and pale.
Slowly mix egg mixture into chocolate mixture, sift in flour and gently fold it in.
Pour into moulds and bake for 20 minutes. Turn out puddings onto plates and serve with warm chocolate sauce or ice cream.