Now boasting a coveted Michelin Star, l’Allée des Vignes at Cajarc, Lot is run by Evgenia and Claude-Emmanuel Robin. Offering fine dining with a modern twist, the restaurant’s cuisine is seasonal and follows a local gastronomic theme, always ensuring quality from the local producers. Flavours, colours, scents and textures are explored, highlighting Claude-Emmanuel’s culinary creativity born from his experiences in both France and overseas. He has kindly given us his recipe for this delicious chocolate dessert.
For 10 people:
200g Dark chocolate
45g Corn starch
Melt the butter and chocolate in a bowl over a pan of simmering water. Do not let the water touch the pan. At the same time, add the eggs, honey and corn starch to a bowl. Blend whilst incorporating the melted chocolate until you have a smooth, thick dough. Pour the mixture into 10 small silicone cake moulds and bake for 6 minutes at 180°C. Leave to cool before removing from the silicon mould.
Serve with cream or ice cream.
This recipe can be made in a single mould for one large dessert.
Images: Elodie Deliège