Ingredients
- 200 gr. Classic couverture chocolate ION
- 200 gr. cow’s butter
- 5 medium eggs
- 140 gr. sugar
Method
In a bain-marie, melt the couverture chocolate together with the butter, stirring with a spatula until it becomes a glossy ganache.
In a bowl, vigorously whisk the eggs with the sugar until the mixture turns pale.
Once the ganache is ready, remove it from the heat and let it cool slightly for 3-4 minutes.
Next, pour the ganache into the egg mixture and whisk until fully combined.
Pour the mixture into a 20 cm (8-inch) baking pan lined with parchment paper and bake in a preheated oven at 170°C (340°F) with the fan on for 30 minutes.
