Intense chocolate flavour and soft texture.
For 3 small ramekins
133 g of dark chocolate (70%)
pinch of salt
Cook in a bain-marie the chocolate to melt it. I put boiling water in a pan and a bowl with the chocolate inside (see pictures).
Remove the bowl from the pan and set it aside
Separate the eggs. Beat the egg whites until stiff with a pinch of salt.
Mix the yolk. Add them slowly to the chocolate mixing constantly (so the yolk does not cook).
Mix in gently and slowly the egg whites with the chocolate.
Pour the mixture in your ramekins and let it in the fridge for at least 3 hours. You can keep it in the fridge up to 2 days before eating.