Recipe for Half-Baked Chocolate with Orgeat Cream

With your parents, melt the butter and chopped dark chocolate in a saucepan over low heat.

Add the eggs and sugar while whisking, then the sifted flour. Place everything into 4 circles with a diameter of 6 cm and a height of 4.5 cm. Let them rest for at least an hour in the refrigerator.

Bake them at 190°C for about 8 minutes. Then, once they come out of the oven, to stop the cooking, slide the hot circles onto a cold rack. The sign of perfect cooking? Just firm on the outside and gooey on the inside!

In a mixing bowl, pour in the cream and the orgeat syrup. Then whip the well-chilled cream until you achieve a texture similar to shaving foam, like that of your dad.

If necessary, you can keep this recipe in the refrigerator for five days.

To finish, Chef's Tip: The key to this dessert is to serve the well-chilled cream over the warm half-cooked pastries just before tasting. Guaranteed delight!