• 150 g dark chocolate
  • 125 g butter
  • 5 egg yolks
  • 35 g sugar
  • 4 egg whites
  • 50 g sugar

Preheat oven to 160 C.
Paint cake rings with melted butter and line with parchment paper.
In bain-marie, melt chocolate & butter till melted, but NOT hot.
In machine bowl, beat egg yolks and sugar until very light, but thick at same time.
In other machine bowl, beat egg whites and sugar until light and shiny
Pour beaten egg yolks into big bowl, than fold in the chocolate. Then fold in egg whites and flour.
Carefully fold in melted butter.
Pour mix into prepared molds.
Bake until golden brown and slightly firm to touch.
Remove, let cool on wire rack.
Serve with whipped creme and fresh Berries