For six servings
1- Melt in bain-marie, 200 gr of high quality chocolate (70% cocoa content or more) with 80 gr of high quality salted butter (I used “Beurre Président”).
2- In the meantime, whisk three egg whites until stiff.
3- In another bowl, whisk three egg yolks thoroughly. Add 50 gr of brown sugar and whisk again until the mixture has a lighter colour.
4- Mix the melted chocolate with the egg yolk and sugar mixture until it has an even constancy.
5- Add the whites to the mixture in several batches and mix gently until it has a uniform colour.
6- Place in individual serving bowls or in a large one. It should remain at least four hours in the fridge before serving.