INGREDIENTS

3 eggs
125 g butter + 50 g for the Cocotte
125 g sugar crystals
200 g dark chocolate
60 g flour
20 g potato starch
Cocoa powder

HOW TO MAKE IT

1. Cut the chocolate and butter into small pieces and melt in a bain-marie.
2. Soften the 50 g butter for the dishes.
3. Mix the flour, potato starch and cocoa in a dish.
4. Add the sugar to the melted chocolate and thoroughly whisk all the eggs.
5. Then mix in the flour-cocoa mixture until it forms a smooth dough.
6. Use a small paintbrush to generously grease the Cocottes with butter.
7. Fill the Cocottes with the chocolate dough and place in the refrigerator for at least 30 minutes.
   (It is even better to prepare the dough the day before).
8. Pre-heat the oven to 200°C.
9. Bake the small cakes in the oven for 7-8 minutes.
10. Consume immediately!
11. A fruit sorbet with seasonal fruits (peach, pear, fig, apricots) can be served with the dessert.