100g cooking chocolate
100g white chocolate + a few pieces for decoration
3 whole eggs + 3 yolks
50g icing sugar
20g silvered almonds
Butter and flour for baking tins (optional)
Beat the eggs with the sugar until the mixture starts to whiten. Melt the chopped-up chocolate in a bain-marie or over a pan with the butter. Add the eggs, then the flour and whip.
Divide the mixture into half and pour half of it into 6 silicon muffin tins or floured and buttered baking tins (approx 7cm in diameter). Cut the white chocolate into pieces and sprinkle over the mixture, then fill the tins with the rest of the mixture, up until 2cm from the top.
Refrigerate for at least 2 hours.
Preheat the oven to 240°C and bake for around 15 minutes. 7 or 8 minutes before they e done, sprinkle the almonds over the top. Be really careful not to overcook them, or the centre won be runny.
Take out of the oven, leave for 1 minute before turning them out onto dessert plates and serve immediately with grated pieces of white chocolate on top.