- 2 whole eggs
- 40 g sugar
- 50 g black chocolate
- 50 ml water
Separate egg yolks and egg whites.
Heat water and pour it in a bowl onto the chocolate so that it melts.
Add the two egg yolks and stir.
Let it cool down to room temperature.
In the meantime, beat the egg whites with the sugar until firm.
Carefully fold the beaten egg whites into the chocolate mixture. Fill the mixture into small moulds and bake in the oven at 180° C for 8 minutes.
Recipe Pierre Zehner, Chef Pâtissier at the Restaurant Distillerie of Château de Bourglinster, @zehnerpierre
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