Melt chocolate with butter in a bain-marie.
Remove from heat .
Add sugar and eggs and mix well.
Gently incorporate the flour and cocoa starch.
Add the whipped egg white.
Grease and flour the tins.
Pour the mixture into the moulds with the help of a pastry bag.
Bake at 180°C with 10% steam for 12 minutes.
Turn out and serve piping hot with the raspberry coulis.
Let the two ingredients macerate for 15 minutes.
Blend and sieve.
SQUID SKEWERS, GREEN BREADCRUMBS AND CRISPY MEDITERRANEAN VEGETABLES
STEAMED SALMON, BROCCOLI, ANCHOVIES AND ALMOND MILK
CHRISTMAS HOLIDAY MENU
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