°300g of chocolate
°200g petit-beurre biscuits
°100 g of egg yolk or 5
*The best recipes in video
Melt the chocolate in a saucepan. Add sugar and softened butter. Remove from fire.
Add the egg yolks to the preparation. Crush the small butters and incorporate them into the dough. Mix well in order to have a homogeneous preparation.
Pour the dough into a fairly high mold (charlotte mold type) and place it in the freezer for 1h30. Then place the cake in the fridge for another 2 hours. Serve well chilled.