Chocolate melts have a reputation for being as good to eat as they are difficult to make. Not any more thanks to this recipe by Bruno Tenailleau.
Chocolate melts should reconcile a soft exterior and a warm, hot, melting interior.
Using this recipe, you can very easily make this dessert successfully in any circumstances.
For 4 to 6 people, you will need:
- 200g of cooking chocolate (at least 65 % cocoa).
- 50g of butter
- 2 soup spoons of flour
- 100g of sugar
- 4 eggs
- chocolate paste.
Begin by leaving the chocolate to melt in a water bath.
At the same time, beat the eggs with the sugar and the softened butter. Add the flour and the melted chocolate as soon as it is ready.
Butter some rounds or ramekins and half fill with the mixture.
- Leave to set in the fridge
- Add a teaspoon of chocolate spread to the centre
- Cover to the top with your mixture.
- Leave to set in the fridge again, then put them in the oven at 180°C for 7 to 10 minutes keeping an eye on the progress of the cooking.
Now all that remains is to enjoy your chocolate melts, preferably warm so that you can enjoy the taste of the chocolate.
Bruno Tenailleau is an extraordinary chef. Recipient of the International dessert prize, he performs his gastronomic research every day. Watching him work is very impressive: he composes, assembles, plays with textures and contrasts, and works his recipes with the manner of a perfumer or a musician. A real champion! And yet, he is willing to share his best recipes with us.
