It is simply beautiful as the melted core appears on the plate.
100 g chocolate (at least 70% cocoa)
150 g cream
100 g chocolate ( at least 60% cocoa)
30 g grated almond
30 g flour
30 g powder sugar
a pinch of salt
Melt above steam 100 g chocolate and let cream boil in a saucepan.
After chocolate is elted add the warm cream. Pour cream in small round forms (see photo) as large as a coin and let it freeze over night. So prepare this a day before.
Preheat oven to 175°C and butter a muffin form.
Melt 100 g chocolate and add butter. Let it cool for 5 minutes.
Add 3 egg yolks, almond and flour.
Beat egg white with a pinch of salt and powder sugar. After mix it with chocolate mixture.
Fill muffin forms 1/4 and put the frozen chocholate on it and cover with the mixture.
Bake for 20 minutes and let it cool for a minute. Enjoy.