CHOCOLATE AND CHESTNUT COULANT
50 gr. dark chocolate 70%
100 gr chestnut cream
50 gr. butter
15 gr. Corn flour
1 pinch of salt
Preheat the oven to 170 C.
Separate the egg whites from the egg yolks. Whip the egg whites until firm with a pinch of salt.
Melt the chocolate and butter in a bain Marie and reserve.
Whisk the egg yolks and sugar until creamy and double the volume. Slowly add the chestnut cream and the corn flour. Then add carefully the mixture of butter and chocolate.
Finally, very carefully, add the egg whites to the rest of the batter folding in order not to lose the volume.
Distribute the batter in the ramekins and put them in the preheated oven for about 18-20 minutes.
Serve them warm or room temperature. Enjoy!!