3.5 oz (100 g) semisweet or bittersweet chocolate, finely chopped
100 ml warm milk
3 large egg yolks
20 g granulated sugar
7 g all-purpose flour, sifted
3 large egg whites
40 g granulated sugar
Unsalted butter and sugar, for coating
Brush the pot with softened butter. Sprinkle in sugar, then rotate to ensure every spot of the pot is coated. Discard excess sugar.
Pour milk into a saucepan and heat over low heat until bubbles form around the edge.
For Batter, whisk yolks and sugar in a bowl until pale and thick, add flour and mix more. Add chocolate into a separate bowl and set aside.
Gradually pour the milk from Step 2 into Batter and mix. Transfer back to saucepan once thoroughly incorporated. Heat over low heat, stirring constantly, until mixture becomes light, then pour into the bowl of chocolate. Once melted, stir and set aside. Preheat oven to 390ºF.
For Meringue, using an electric mixer, beat egg whites while gradually adding sugar (in three portions) until stiff peaks form.
Add Meringue (in two portions) into the batter. With a silicone spatula, gently cut down through the center of the batter, lift the mixture up, and fold it back in until just combined.
Pour the batter into the pot and smooth its surface. Bake, uncovered, for 20 minutes. Remove from oven and serve immediately.
Make sure not to overmix the batter in Step 6 to avoid deflating the meringue. A light, airy texture can be achieved by folding the mixture gently and lightly.
Top with freshly whipped cream or a dusting of confectioner’s sugar, if desired.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.