text: This dessert comes from a recipe made by the Great French Pastry Chef Christophe Felder and his associate Camille Lesecq. It’s very chocolaty and moist and brings comfort at every bite. It’s easy to make and worth the detour. Try to make it and see for yourselves!
  In two words:
  “The aim of my trip is to learn: with you, I have seen and learned more than I could imagine, and I am persuaded that it will always be like this, as long as you wish to guide me”.
  Johann Wolfgang von Goethe, Wilhelm Meister, Les années de voyage Tweet
  - Pre-heat the oven at 200°C
  - Apply some butter all around inside the ramekins and then spread some flour in them to cover them up, but remove the exceedance of flour
  - Melt the chocolate in a double boiler
  - Remove from heat and add the pieces of butter
  - Stir well with a rubber spatula in order to melt the butter and bring down the temperature of the chocolate
  - Add a small pinch of fleur de sel or coarse salt and stir
  - Separate the egg whites from the yolks into two separate bowls
  - Beat with a hand mixer the butter with the caster sugar 4’
  - Add the egg mix into the chocolate mix, by batches, and gently stir with a rubber spatula
  - Beat the whites with a little bit of salt
  - Once very firm, stop beating
  - Add the egg whites in small batches to the chocolate mix, and stir gently with a rubber spatula
  - Add the flour in three times, and gently stir with the rubber spatula after each addition
  - Pour the batter into the 4 ramekins
  - Bake for 30’-35’ until the blade of a knife comes out clean when inserted into the cakes
  - Let them warm and taste!
  - Simply amazing!
  The recipe of the Gâteau au chocolat (le meilleur) as you can find it in the book Felder Christophe, Lesecq Camille, Ma petite patisserie. 180 recettes gourmades, Editions de la Martinière, Paris, 2019, p. 175.
  o-o C'est si bon ! o-o