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(180° C)
Preheat oven to 180° C.
butter
sugar (optional)
(20 grams) corn flour
(2 deciliters) milk
(200 grams) dark chocolate, 70%, chopped
(80 grams) egg yolks
(200 grams) egg whites
(150 grams) sugar
Brush the sides of the dish with softened butter. Chill for 5 minutes. Brush again. Dust with sugar (optional).
Moisten the corn flour with a little milk. Then mix in the rest of the milk until smooth. Heat slowly to a boil, stirring continuously. Boil for 30 seconds and then remove from heat. Add chocolate and whisk until smooth again. Beat in the egg yolks until smooth. Transfer to a bowl to cool.
Whisk egg whites to soft peaks. Whisk in sugar slowly until thick and glossy, do not proceed to hard peaks. Add one third of the egg whites to the chocolate. Mix well. Fold in remaining egg whites, gently. Do not over-work.
Add to buttered dish and level the top carefully. Clear a thin gap around the edge of the dish. Bake at 180° C for about 40 or 45 minutes. ??? Can be a bit moist or jiggly in the center. Set directly on the table from the oven and start serving immediately.
If baking in small, individual dishes, the baking time will be 6 to 8 minutes, probably