Ingredients Measurements
Dark Chocolate Callebaut 70-30-38NV 700 g
Butter 500 g
Whole eggs 10
Egg yolks 10
Sugar 250 g
Sieved flour 100 g



Melt dark chocolate and butter together in the bain marie.

Beat eggs, egg yolks and sugar in the blender until frothy. Stir the melted chocolate mass into the frosty mixture.

Carefully fold in the flour.

Divide into greased dishes. Bake in the oven at 200°C (+/- 6 minutes).

Formulation courtesy of Callebaut