10x whole eggs

10x egg yolks

500g Callebaut dark chocolate

500g unsalted butter

250g castor sugar

40g maize meal

30g cake flour

Pinch of salt

Melt chocolate and butter in a double boiler. Mix eggs, egg yolks and castor sugar until the sugar is almost dissolved- be careful not to whisk the mixture too rapidly or incorporate too much air. Once the chocolate is melted, slowly add the egg mixture, stirring gently and not beating. Mix in sieved flour, maize meal and salt and mix gently until the flour is well-incorporated. Fill well-greased dariole moulds three-quarters of the way with the mixture, allowing for expansion. Bake at 250°C for seven minutes.

- Chef Pete Gottgens