ingredients

200 g of dark chocolate
2-3 pinches of Espelette pepper
5 eggs
1 walnut 200 g of butter
200 g of sugar
15 g of flour

Equipment

1 large saucepan 1 hand whisk
6 minicocottes

Steps

Step 1

At least 1 hour before serving: butter the mini-casseroles. Melt melted chocolate and 200 g butter in the saucepan over very low heat. Out of the fire, add sugar, eggs, one by one, flour and chilli . Pour into the casseroles. Cover, place at least 30 minutes in the fridge.

2nd step

To serve: Preheat oven to 180 ° C (Tea 4). Bake casseroles without a lid for 10-15 minutes (read Tips): as soon as a crust covers the surface, serve.

tips

Adapt.

The author recommends to test this recipe to know the exact cooking time in your oven.

She serves custard or lays vanilla ice cream on each hot runner.

My ideas :

The model of casserole chosen can change their number: from 4 (for 8 guests) to 6. Their variable volume changes the cooking time a lot.

Gluten-free: if you replace all the flour with maize starch, you will obtain an excellent result ... that you can serve without harm to people with allergies or intolerant to gluten.

Prepare well in advance: pour the mixture in the casseroles, close well with the lids and keep in the fridge. The runners can wait so 2 or 3 days to be charged at the last moment.

  There is pepper and chilli: do not replace Espelette pepper with another! This big Basque pepper burns two times less than a hot pepper and adds a very nice perfume that harmonizes with that of cocoa.

Everyone is looking for his casserole

The mini casseroles exist in various materials:

Black cast iron (Staub).

Enamelled cast iron in a vast choice of colors (Le Creuset).

Fire glass in the new Pyrex mini range: a round casserole of 10 cm diameter, 25 cl of volume (6,95 €).