Ingredients

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

1. Preheat the oven to 160°C/325°F.
2. In a saucepan, heat the cream over medium-low heat, paying attention not to let it boil. Add the chopped chocolate, remove from heat and stir until the chocolate has melted completely. Let the mixture cool down a few minutes.
3. Meanwhile, separate the egg whites from the yolks. Set the egg whites aside in a glass jar and put it in the refrigerator or freezer for a future use. Put the yolks in a bowl, add the sugar and whisk using an electric mixer until the mixture is pale and form ribbons, about 3-4 min.
4. Pour in the cream-chocolate mixture slowly while gently folding using a whisk. Spoon the mixture into ramekins.
5. Put a towel or piece of cloth into a large baking-pan (either a rectangular cake-mould or a roasting pan). Place the ramekins on the cloth and fill the pan with enough hot water to reach halfway up the sides of the ramekins.
6. Bake in the middle of the oven 30 min: the centre will still tremble slightly when moved and will continue to set as it cools.
7. Take the ramekins out of the water bath right away to avoid overcooking. Let them cool down 20 min at room temperature, then cover them with a plastic wrap and chill at least 2 h in the refrigerator. Serve.