|225 g||Callebaut 70% Chocolate|
|250 g||egg — about 5 large eggs|
|80 g||egg yolks — 4 - 5 large egg yolks|
Place the butter , chocolate into a bouble boiler and allow to melt or alternatively melt gently in the microwave.
Mix the yolks and eggs together lightly – don’t whisk air into them.
Pour the melted chocolate mix into the eggs whilst stirring.
Then stir in the sugar flour mix – mix until a smooth mass is achieved.
Don’t over mix
Bake in a greased 100ml mould for 11 min on 180°C.
Allow to rest once baked then unmould and serve.
Optional: serve with Callebaut Bianco Gelato.