The ingredients you will need for this recipe:
- 163 g tempering chocolate 66% cocoa
- 147 g butter
- 245 g eggs (room temperature)
- 130 g sugar
- 65 g flour
Follow these steps to prepare the cake mixture:
- Melt the chocolate and butter together over a heat of 45°C
- Lightly blanch the eggs and sugar until pale and creamy
- Add the chocolate and butter mixture to the egg mix
- Gradually add the flour, mixing after each addition
- Distribute the mixture into the previously buttered ramekins and poach for 7-8 minutes at 180°C Closed oven
- 80 g. per aluminium mould (Ø 5.5 H 3.5 /100cc)
Find out more about the chefs behind this tasty recipe:
Fabien Pairon - Best Craftsman of France 2011 - Caterer
Originally from northern Burgundy and son of a butcher, Fabien Pairon has worked in the gastronomy industry since the age of 15, after initial training as a cook. With a wealth of professional experience in France and abroad, Fabien Pairon has worked in various roles, mainly for companies in the gastronomic sector, but also in restaurants as well as for international caterers.
For a period of five years based in his native region in France, and after obtaining his National Education Department certificate, Fabien started his own catering and reception organization company in addition to teaching for 8 years in a hotel school. In 2011, he joined the prestigious ranks of “Meilleur Ouvrier de France” (Best Craftsmen of France), and from then on Fabien’s career took a new turn as a teacher at the Ecole Hôtelière de Lausanne to pass on his knowledge and know-how to future generations.
As the son of a restaurateur, Julien discovered the art of fine dining from a very early age. After his studies in a French hotel school, Julien met many chefs, from the most humble to the most famous.
After working as a pastry chef in a two-star restaurant, Julien decided to join the Alain Ducasse group and continued his career at the Louis XV restaurant in Monaco and the Alain Ducasse restaurant in Paris. After a stint working in the Prime Minister's service at the Hôtel de Matignon, his career continued in France and abroad.
After several years working in this sector, Julien's passion for the culinary arts and his desire to pass on his knowledge and skills to the next generation have led him into the field of education and the doors of EHL where he now works as a lecturer.