1 cup of sugar
2 1/2 cups of milk
30 grams of semi-sweet chocolate
1/2 teaspoon of strong coffee
3 slightly beaten eggs
3 tablespoons of orange liqueur, chocolate, or coffee
1 cup of sugar
2 1/2 cups of milk
30 grams of semi-sweet chocolate
1/2 teaspoon of strong coffee
3 slightly beaten eggs
3 tablespoons of orange liqueur, chocolate, or coffee
Place 1/2 cup of sugar in a 25 cm diameter skillet and stir over medium heat for 8 to 10 minutes or until golden brown
Remove from heat
Add a little of the syrup to each of the 6 refractory molds with a capacity of 180g
Turn the mold to cover the entire bottom with the syrup. Reserve
In the same skillet, mix the remaining sugar, milk, chocolate, and coffee
Stir until the sugar dissolves and the chocolate melts
Remove from heat and let cool
Mix with eggs and liqueur
Pour into prepared molds
Place in a baking dish
Add hot water to a height of 2 cm
Bake in a moderate oven (160°C) for about 50 minutes or until a knife inserted near the center comes out clean
Let cool
Refrigerate
To serve, loosen the edges and demould
If desired, decorate with chocolate shavings
Serves 6 people
