This recipe for chocolate cake is created by the chefs.
Preparation of the custard: Heat the milk. Beat the egg yolks and sugar, then pour a ladle of boiling milk over this mixture while whisking vigorously.
Pour the mixture back into the pot of boiling milk and cook over low heat, stirring constantly with a spatula. As soon as the cream is a bit less liquid and coats the spatula, draw a line with your finger on the spatula covered with cream. If the cream does not run into the line, it is done! Transfer it to a bowl, add the orange blossom water, and let it cool.
Preparation of the cake: Preheat the oven to 190 °C. Melt the chocolate with the butter in a double boiler.
Whisk the eggs with the sugar by hand for 5 minutes.
Add the butter-chocolate mixture and the flour. Pour the batter into the greased molds.
Bake for 7 minutes, just before serving. As soon as they come out of the oven, lightly dust the pastries with powdered sugar and cocoa powder.
The desserts can be unmolded or served in their mold, as you wish.
To finish, plating: The dessert should be soft and liquid in the middle and is best enjoyed hot. Pour a swirl of custard with orange blossom around the dessert, or into a small container. Enjoy!
0 servings
4
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