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PREPARATION: 10 m
inutes
COOKING: 8 to 10 m
inutes (depending on your oven)

INGREDIENTS:

- 100 g of (bodied) dark chocolate.
- 4 to 8 squares of dark chocolate with hazelnuts depending

on size. If you do not like hazelnuts, use dark

chocolate, or if you want your dessert sweeter,

use milk chocolate.
- 80 g of sugar.
- 3 eggs.
- 50 g of butter, plus a little for the mold.
- 15 g of flour and a little for the mold.
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Director & editor : Nadine Salgarolo
28 square Mousseron
59 163 Condé sur l’Escaut
France
Chief editor : Rudy Salgarolo
Translation : Tomoko et Hiroto Kan!
Sylvie Mercier, Rudy Salgarolo
Design : Rudy Salgarolo
© Rêves de France : http://reves2france.blogspot.com
Rêves de France
Publications
©

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