Directions

1. Separate the egg white from the yolks and reserve for later.

2. Add milk, cream, chocolate, cocoa powder, flour, 2 pcs of egg yolks and 85g of sugar to the mixing bowl. Insert the butterfly whisk, cook for 5 minutes / 250°F|120°C / speed 3 / stir.

3. Stir with the spatula and cook for 10 minutes / 250°F|120°C / speed 3 / stir.

4. Remove the pastry cream from the mixing bowl and clean the mixing bowl extremely well. Allow the pastry cream to cool completely. Grease the ramekins with butter and then coat the ramekins with extra sugar. Put in the freezer for 5 minutes.

5. Add the egg whites and 15g of sugar into a clean mixing bowl. Insert the butterfly whisk, whip for 2.5 minutes / speed 4.

6. Add a third of the egg white to the pastry cream and beat in. Gently fold the remaining egg white to the mix and divide in the ramekins. Clean the top of the ramekin then bake for 12 minutes at 360°F|180°C.

7. Enjoy! Serve immediately and garnish with icing sugar.