for 8 persons (6 persons if large molds)

7 Oz. dark cooking chocolate (200 g.)
6.5 Oz. Cocoa Butter (same weight if you prefer diary butter) (190 g.)
5 large egg yolks
4 large full eggs
2/3 cup sugar (130 g.)
1/2 cup rice flour (or 2/3 cup if you prefer wheat flour) (85g)
1/2 teaspoon four spices mix . (see description here quatre épices)


Melt the cocoa butter (If you use diary butter just molten it).
Mix in the sugar, egg yolks and whole eggs (you can whip the whole eggs before mixing in for a better mix).
Melt chocolate at 90°F (32°C) add to the mix (I use a "bain-marie"). Finally add the rice flour (or regular flour).
Finally add the four spices mix.
Cut bakery paper to the size of the bottom of each of the individual ramekins, ramekins, molds or muffin tins and insert them (to avoid user butter and flour).
Pour the mix in the individual ramekins, molds or muffin tins and put in the fridge until you will cook them.

Preheat oven to 390°F (200°C).

Before serving put the individual ramekins, molds or muffin tins for 7 to 10 minutes (depends on the molds sizes) until the top is hardened enough.
Turn out the molds on the serving plates.

You may add whipped cream or "crème anglaise".

I use this "Chocolat à cuire" from Bonnat (can be found on several web stores).


Bonnat is one of the only few 5 left small factories in France that roast the cocoa beans themselves.