Recipe
Melt the P125 COEUR DE GUANAJA and butter in a bain-marie to 50° C (122° F).
Lightly whip the eggs with the sugar and combine with the chocolate mixture.
Fold the flour in and set aside in the refrigerator for at least 12 hours.
With a pastry piping bag fitted with plain nozzle, fill individual cake rings lined with silicon paper 3/4 of the way to the top.
Bake at 190° C (374° F) for 7 to 9 minutes.
Serve with a quenelle of ice cream.