ingredients

For the heart
1 dl of cream
50 g dark chocolate in pieces
5 cl Cointreau
20 g of sugar
The zest of 1 orange bio

For the soft dough
15 g 100 g of butter
4 eggs
140 g dark chocolate in pieces
60 g of sugar
20 g of Maïzena
40 g of flour
20 g cocoa powder

Steps

Step 1

Preheat the oven to 200 ° C (item 6).

2nd step

Butter 6 ramekins, dust them with cocoa, keep them in the fridge.

Step 3

Prepare the heart:

Heat the cream over low heat. Just before the first broth, remove from heat, add the chocolate, turn to smooth.

In another saucepan, heat 5 min on a low heat Cointreau, sugar and zest. Mingle with melted chocolate. Let cool.

Pour into an ice cube tray, put 3 hours in the freezer.

Step 4

Prepare the dough to mellow:

Melt the 100g butter and chocolate over very low heat. Off the heat, add the sugar, turn to cool a little. Add the eggs one by one, then the flour and cornflour.

Pour 1/3 of this paste into the ramekins, put 1 ice cubes of ganache in the middle, cover with the rest of the dough, bake about 10 min. Enjoy it immediately.

tips

If your ramekins are small, do one or two more. Make ice cubes not too big, cook a few min.

Attention: prefer ramekins at least as high as large: the ice cubes must be covered on all sides under a good layer of dough.