Ingredients

100 g chocolate (at least 70% cocoa)
150 g cream
100 g chocolate ( at least 60% cocoa)
50g butter
3 eggs
30 g grated almond
30 g flour
30 g powder sugar
Pinch of salt

Method

1. Melt above steam 100 g chocolate and let cream boil in a saucepan.
2. After chocolate is elted add the warm cream. Pour cream in small round forms as large as a coin and let it freeze over night. So prepare this a day before.
3. Preheat oven to 175°C and butter a muffin form.
4. Melt 100g chocolate and add butter. Let it cool for 5 minutes.
5. Add 3 egg yolks, almond and flour.
6. Beat egg white with a pinch of salt and powder sugar. After mix it with chocolate mixture.
7. Fill muffin forms 1/4 and put the frozen chocholate on it and cover with the mixture.
8. Bake for 20 minutes and let it cool for a minute. Serve.

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